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Spicy Penne Alla Mozza

Spicy Penne Alla Mozza

with Veggies and Buttery Garlic Points
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
810 kcal
Protein
: 
34g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Wheat
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Gluten
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

100 g

Bocconcini Cheese

(Contains: Milk)

170 g

Penne

(Contains: Wheat)

2 unit(s)

Flatbread

(Contains: Milk, Wheat, Soy May be present: Gluten)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Zucchini

7 g

Parsley

2 unit(s)

Garlic, cloves

1 unit(s)

Crushed Tomatoes with Garlic and Onion

7.5 g

Vegetable Stock Powder

(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

4 g

Chili Flakes

(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat, Sulphites, Soy, Triticale)

Calories810 kcal
Fat15 g
Saturated Fat7 g
Carbohydrate136 g
Sugar16 g
Dietary Fiber11 g
Protein34 g
Cholesterol30 mg
Sodium1250 mg
Trans Fat0.3 g
Potassium1150 mg
Calcium900 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Strainer
•Large Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Large Non-Stick Pan

Cooking Steps

1
  • Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.
2
  • Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
  • Core, then cut pepper into 1/2-inch pieces.
  • Add peppers, zucchini and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine.
  • Roast in the bottom of the oven, stirring halfway through, until tender-crisp and lightly charred, 12-14 min.
3
  • Roughly chop parsley.
  • Peel, then mince or grate garlic.
  • Heat a small pot over medium heat.
  • When pot, add garlic, 1/2 tbsp oil and 1 tbsp butter (dbl both for 4 ppl). Cook, stirring often until butter is melted and fragrant, 30 sec.
  • Remove from heat. Stir in half the chopped parsley.
4
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp butter (dbl for 4 ppl). Swirl pan until butter melts, 30 sec.
  • Add chilli flakes, tomato sauce, veggie stock powder (and ____ tsp sugar). Bring to a simmer. Cook, stirring occasionally until sauce is fragrant and lightly thickened, 3-4 min.

ARE VEGGIES AND PASTA DONE HERE?

  • Add drained pasta and veggies to the pan of sauce. Stir to coat.
  • Top with mozzarella cheese. Bake, in the top of the oven until cheese is____ and______, _____-____ min
5
  • Meanwhile, arrange flatbread on an unlined baking sheet.
  • Spoon garlic butter and spread evenly over flatbread.
  • Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on flatbread , so they don't burn!)
6
  • Cut garlic bread into wedges.
  • Divide pasta and garlic bread between plates.
  • Sprinkle remaining parsley over pasta.
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