Pasta Parmesan

Name: Pasta Parmesan with Zucchini, Tuscan Herbs & Marinara Sauce
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Zucchini; 1 unit Yellow Onion; 1 clove Garlic; 4 ounce Fresh Mozzarella; 6 ounce Penne Pasta; 1 tablespoon Tuscan Heat Spice; 14 ounce Marinara Cup; ¼ cup Parmesan Cheese; ¼ cup Panko Breadcrumbs; 5 teaspoon Basil Oil; 1 tablespoon Olive Oil; Salt; Pepper

with Zucchini, Tuscan Herbs & Marinara Sauce

Recipe Development TeamPublished on June 30, 2020

Get Free Steak + 10 Free Meals

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, and a cheesy breadcrumb crust, plus a drizzle of aromatic basil oil for good measure. 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.

Tags:

Easy Cleanup

•Veggie

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

1 unit

Zucchini

1 unit

Yellow Onion

1 clove

Garlic

4 ounce

Fresh Mozzarella

(Contains: Milk)

6 ounce

Penne Pasta

(Contains: Wheat)

1 tablespoon

Tuscan Heat Spice

14 ounce

Marinara Cup

¼ cup

Parmesan Cheese

(Contains: Milk)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

5 teaspoon

Basil Oil

Not included in your delivery

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3473 kJ

Calories830 kcal

Fat40 g

Saturated Fat13 g

Carbohydrate93 g

Sugar16 g

Dietary Fiber7 g

Protein27 g

Cholesterol55 mg

Sodium1010 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.

Utensils

•Large Pot

•Strainer

•Large Pan

•Small Bowl

Instructions

Adjust oven rack to top position and heat broiler to high. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and dice zucchini into ¼-inch pieces. Halve, peel, and dice onion. Peel and mince or grate garlic. Cut mozzarella into ½-inch cubes.

Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain.

While pasta cooks, heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add zucchini and cook, stirring, until just browned, 4-6 minutes. Stir in onion, garlic, and half the Tuscan Heat Spice (you’ll use the rest in the next step). Cook, stirring, 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 with veggies; stir to combine. Simmer until warmed through, 3-4 minutes. Stir in half the Parmesan (you’ll use the rest in the next step). Season with plenty of salt and pepper. Remove pan from heat. TIP: If your pan is not ovenproof, transfer pasta now to a baking dish.

In a small bowl, stir together panko, remaining Parmesan, and a drizzle of olive oil. Top pasta with mozzarella, then panko mixture.

Broil pasta on top rack until panko is golden brown, sauce is bubbly, and cheese has melted, 5-7 minutes. (TIP: Watch carefully to avoid burning.) Let cool slightly, then divide between plates or bowls. Drizzle with basil oil and serve.