Zesty Broccoli and Mozzarella Pasta
with Linguine
Slow roasted broccoli flecked with lemon zest and chilli flakes isn't the only star of tonight's dish. Creamy Mozzarella cheese casacdes around the aldente linguine and juicy tomatoes. Now that's amore!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Broccoli, florets
170 g
Linguine
(Contains Wheat)
1 unit
Lemon
113 g
Baby Tomatoes
1 tsp
Chili Flakes
125 g
Fresh Mozzarella
(Contains Milk)
3 g
Garlic
113 g
Yellow Onion
7 g
Parsley
56 g
Baby Spinach
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
2.25 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Cut the broccoli into bite-sized pieces. Roughly chop the parsley. Zest, then juice the lemon. Peel, halve, then dice the onion. Peel, then mince or grate garlic.
Toss the broccoli, tomatoes, 1/4 tsp lemon zest and 1 tbsp oil (dbl both for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until the broccoli is tender-crisp, 12-15 min.
While the veggies roast, add linguine to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain. Return pasta to the same pot, off heat.
While the linguine cooks, heat a large non-stick pan over medium heat. When hot, add 3 tbsp butter (dbl for 4 ppl), then onions, garlic and 1/2 tsp lemon zest (dbl for 4 ppl). Cook, stirring occasionally, until fragrant, 2-3 min. Remove pan from heat, then add parsley and half the lemon juice (add all the lemon juice for 4 ppl). Season with salt and pepper.
Add reserved pasta water, spinach and half the lemon sauce to the pot with the linguine. Toss to coat, until spinach wilts, 1-2 min.
Cut the mozzarella into 1/2-inch pieces and season with salt. Divide the linguine between plates. Top with the roasted veggies and mozzarella. Spoon any remaining lemon sauce over top. Sprinkle with chili flakes, if desired.
