Pasta Parmesan

Pasta Parmesan

with Zucchini, Tuscan Herbs, and Marinara Sauce

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Pasta in tomato sauce can be a fantastic feast—it just needs a few accents to take it beyond basic. Luckily, we’ve got some good ones. This penne in marinara comes with zucchini, Tuscan herbs and spices, basil, and a cheesy breadcrumb crust. Once you’ve tossed everything together and popped it in the oven, you’re just minutes away from cheesy, herbaceous, saucy, and just ever so slightly spicy bliss.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


4 ounce

Fresh Mozzarella


1 unit

Yellow Onion

2 clove


5 teaspoon

Basil Oil

6 ounce

Penne Pasta


1 tablespoon

Tuscan Heat Spice

14 ounce

Marinara Sauce

¼ cup

Parmesan Cheese


¼ cup

Panko Breadcrumbs


Not included in your delivery

1 tablespoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate93 g
Sugar14 g
Dietary Fiber8 g
Protein28 g
Cholesterol55 mg
Sodium1100 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat broiler to high.Bring a large pot of salted water to a boil. Wash and dry all produce. Cut zucchini into ¼-inch cubes. Cut mozzarella into ½-inch cubes. Peel, halve, and chop onion. Mince or grate garlic.


Once water boils, add penne to pot. Cook until al dente, 9-11 minutes. Carefully scoop out ½ cup pasta cooking water, then drain.


Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add zucchini and cook, tossing, until just browned, about 5 minutes. Toss in onion, garlic, and half the Tuscan Heat Spice (we’ll use the rest later). Cook, tossing, until onion is softened, 3-5 minutes. Season with salt and pepper.


Add marinara sauce, penne, remaining Tuscan Heat Spice, and reserved pasta cooking water to pan and stir to combine. Let simmer until warmed through, 3-4 minutes. Stir in half the Parmesan. Season with plenty of salt and pepper. TIP: If your pan is not ovenproof, transfer contents to an 8-by-11-inch baking dish at this point.


Scatter mozzarella over pasta in pan or dish. In a small bowl, stir together panko, remaining Parmesan, and a drizzle of olive oil, then sprinkle over pasta.


Place pasta under broiler and broil until panko is golden brown and sauce is bubbly, 5-7 minutes. (TIP: Keep an eye out for any burning.) Let cool slightly. Drizzle with basil oil and serve.