with Herby Bocconcini
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Zucchini • Fusilli pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Spinach • Parsley • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites) • Garlic.
Allergens
Utensils
Tags
Fusilli
170 g
Bocconcini Cheese
100 g
Parmesan Cheese, shredded
0.25 cup
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Baby Spinach
28 g
Garlic, cloves
1 unit(s)
Parsley
7 g
Zucchini
1 unit(s)
Italian Herb Spice Blend
5 g
Pepper*
0.125 tsp
Salt*
0.375 tsp
Sugar*
0.5 tsp
Butter*
1 tbsp
Oil*
1 tbsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- To an unlined baking sheet, add peppers, zucchini, half the Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to combine.
- Roast veggies in the middle of the oven for 12-14 min, stirring halfway through, until tender.
- Meanwhile, roughly chop parsley.
- Peel, then mince or grate garlic.
- Cut or tear bocconcini into 1/2-inch pieces. Pat dry with paper towels.
- To a small bowl, add bocconcini, garlic, half the parsley and 1/4 tsp (1/2 tsp) salt. Season with pepper, then toss to coat.
- To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain fusilli, then return to the pot, off heat.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then remaining Italian Herb Spice Blend. Cook for 30 sec, stirring often, until butter melts.
- Add crushed tomatoes and 1/2 tsp (1 tsp) sugar. Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce reduces slightly.
- When veggies are done roasting, turn the oven to high broil.
- To the pot with fusilli, add sauce, spinach and roasted veggies.
- Season with salt and pepper, then toss to combine for 1 min, until spinach wilts. (TIP: For a lighter sauce consistency, add some reserved pasta water, 1-2 tbsp at a time, if you like.)
- Transfer pasta to a lightly-oiled 8x8-inch baking dish (9x13-inch for 4 servings).
- Top with marinated bocconcini and Parmesan.
- Broil in the middle of the oven for 4-5 min, until cheese melts and begins to brown.
- Let roasted veggie pasta stand for 5 min, then divide between plates.
- Sprinkle remaining parsley over top.
730
kcal
Calories
27
g
Fat
13
g
Saturated Fat
96
g
Carbohydrate
19
g
Sugar
10
g
Dietary Fiber
31
g
Protein
50
mg
Cholesterol
1250
mg
Sodium
0.5
g
Trans Fat
1450
mg
Potassium
1000
mg
Calcium
5
mg
Iron
