15-Min Spicy Garlic & Tomato Pasta with Creamy Mozzarella & Pre-Cooked Rigatoni
15 Min Meal

15-Min Spicy Garlic & Tomato Pasta

with Creamy Mozzarella & Pre-Cooked Rigatoni

15 MIN
4 Servings
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    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! Here, you'll simmer pre-cooked rigatoni, juicy tomatoes, and verdant zucchini in a garlicky tomato sauce. For a creamy, decadent topper, you'll combine mozzarella with lemon zest and sour cream to achieve a burrata-esque texture.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
    fresh
    ingredients
    15-Min Spicy Garlic & Tomato Pasta with Creamy Mozzarella & Pre-Cooked Rigatoni
    Title
    • 20 oz Cooked Rigatoni Pasta
    • 8 oz Grape Tomatoes
    • 2 Zucchini
    • 4 Tbsps Tomato Paste
    • 8 oz Fresh Mozzarella Cheese
    • ½ cup Cream
    • 2 Lemons
    • 6 Tbsps Roasted Garlic Pesto
    • 3 tsps Calabrian Chile Paste
    • ½ cup Sour Cream

    15-Min Spicy Garlic & Tomato Pasta

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Using a zester or the small side of a box grater, finely grate 1 lemon to get 2 teaspoons of zest. Quarter and deseed both lemons. Tear the mozzarella into bite-sized pieces. In a bowl, combine the mozzarella pieces, sour cream, and lemon zest. Season with salt and pepper.

    2 Cook the vegetables

    In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato paste, garlic pesto, the juice of 4 lemon wedges, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.

    Cook the vegetables
    Finish the pasta & serve your dish
    3 Finish the pasta & serve your dish

    Add the pasta, cream (shaking the packet before opening), and 4 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the pasta is heated through. Turn off the heat. Serve the finished pasta topped with the creamy mozzarella. Serve the remaining lemon wedges on the side. Enjoy!

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