Sun-Dried Tomatoes, Spinach and Olive Oil Pasta

Informations supplémentaires

30 min. | 756 kcal | easy | Spicy, Vegetarian, Even better the next day | Printable version

1. Cook the pasta Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes or until tender. Set aside 1/4 of a cup of the cooking water then drain.

2. Setup Grate the zucchini. Chop the garlic, the capers, the sun-dried tomatoes and the parsley. Cut the bocconcini into pieces. Roughly chop the almonds.

3. Cook the tomatoes Warm up a pan over medium-high heat. Roast the almonds for 3-4 minutes or until they're lightly browned. Remove from the pan and reduce the heat to medium. Add a drizzle of oil to the pan. Cook the sun-dried tomatoes and the pepper flakes (to taste) for 2-4 minutes. Add the spinach and the garlic and cook for about 1-2 minutes. Add salt and pepper.

4. Add the pasta Add the cooked pasta, the cooking water, the bocconcini, a generous drizzle of oil and half of the parsley. Mix and cook for 1-2 minutes. Adjust salt and pepper, to taste.

5. Make the salad Mix the grated zucchini with the capers, the rest of the parsley, a light drizzle of oil, a little bit of balsamic vinegar (to taste), some salt and some pepper.

6. Plate your dish Garnish the pasta with the almonds and a drizzle of oil, to taste. Serve with the zucchini salad. Bon appétit!

200gLinguine

8unitSun-Dried Tomatoes

2unitBocconcini

2unitGarlic Clove(s)

40gBaby Spinach

1gChili Flakes

1unitZucchini(s)

15mlCapers

30gAlmonds

1unitFresh Italian Parsley

What you need Pan, Tongs, Pot, Strainer, Bowls, Box grater.

756 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 81g

27%

fat 37g

57%

cholesterol 39mg

13%

fiber 7g

28%

protein 29g

saturated 10g

50%

sodium 470mg

20%

sugar 10g

trans 0g