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Sun-Dried Tomatoes, Spinach and Olive Oil Pasta

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Sun-Dried Tomatoes, Spinach and Olive Oil Pasta

with chili flakes, garlic, bocconcini and a caper zucchini salad

Informations supplémentaires
30 min. | 756 kcal | easy | Express, 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 or fragrant. 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 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