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Fresh Tonnarelli Pasta & Zucchini
with Heirloom Cherry Tomatoes & Fresh Mozzarella
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Recipe only available for Friday delivery.
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2 Servings
- Est. 700 Cals/serving
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Tonnarelli pasta is amazing at absorbing flavor. A spaghetti-like egg noodle that’s cut into long, thick strips, it has a porous texture that’s perfect when simmered with a delicious, juicy sauce, like this one (made from heirloom cherry tomatoes and capers). The tonnarelli soaks up the sauce, holding it in and delivering it in powerful bursts with every bite. That’s why we’re featuring tonnarelli here, topped with fresh mint and mozzarella.
Get Cooking
fresh
ingredients
Title
- 8 oz Fresh Mozzarella
-
8 oz Fresh Tonnarelli Pasta
-
5 oz Heirloom Cherry Tomatoes
-
3 cloves Garlic
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1 bunch Mint
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1 lb Zucchini
-
2 Tbsps Butter
- 1 Tbsp Capers
- ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Tear the mozzarella into bite-sized pieces. Halve the cherry tomatoes. Peel and thinly slice the garlic. Pick the mint leaves off the stems; discard the stems. Cut the zucchini in half lengthwise, then thinly slice. Roughly chop the capers.
2
Cook the zucchini:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini in a single, even layer and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened and browned. Transfer to a bowl and set aside.
3
Cook the tomatoes:
In the same pan used to cook the zucchini, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until golden brown and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes are thickened and saucy.
4
Add the zucchini & capers:
Add the cooked zucchini and capers to the pan of tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until well combined. Remove from heat.
5
Cook the pasta & add to the sauce:
Add the pasta to the pot of boiling water; cook 2 to 3 minutes, or until just shy of al dente. Reserve ½ cup of the pasta water and set aside. Drain the pasta and transfer directly to the pan of vegetables. Add ¼ cup of the reserved pasta water; cook on medium, stirring occasionally, 2 to 4 minutes, or until the pasta has absorbed some of the sauce. (If the sauce seems too dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Remove the pan from heat and add the butter, Parmesan cheese and half the mint (roughly chopping just before adding); stir until well combined. Season with salt and pepper to taste.
6
Plate your dish:
Divide the pasta between 2 dishes. Top with the fresh mozzarella cheese. Garnish with the remaining mint (roughly chopping the leaves just before adding) and season with pepper. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Tear the mozzarella into bite-sized pieces. Halve the cherry tomatoes. Peel and thinly slice the garlic. Pick the mint leaves off the stems; discard the stems. Cut the zucchini in half lengthwise, then thinly slice. Roughly chop the capers.
2
Cook the zucchini:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini in a single, even layer and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened and browned. Transfer to a bowl and set aside.
3
Cook the tomatoes:
In the same pan used to cook the zucchini, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until golden brown and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes are thickened and saucy.
4
Add the zucchini & capers:
Add the cooked zucchini and capers to the pan of tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until well combined. Remove from heat.
5
Cook the pasta & add to the sauce:
Add the pasta to the pot of boiling water; cook 2 to 3 minutes, or until just shy of al dente. Reserve ½ cup of the pasta water and set aside. Drain the pasta and transfer directly to the pan of vegetables. Add ¼ cup of the reserved pasta water; cook on medium, stirring occasionally, 2 to 4 minutes, or until the pasta has absorbed some of the sauce. (If the sauce seems too dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Remove the pan from heat and add the butter, Parmesan cheese and half the mint (roughly chopping just before adding); stir until well combined. Season with salt and pepper to taste.
6
Plate your dish:
Divide the pasta between 2 dishes. Top with the fresh mozzarella cheese. Garnish with the remaining mint (roughly chopping the leaves just before adding) and season with pepper. Enjoy!
Tips from Home Chefs
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