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
|
|
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