Veggie-Bursting Pasta Skillet

with Kalamata Olives

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Instructions

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1 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

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2 Rinse and cut

Meanwhile, chop the zucchini, bell pepper and mushrooms. Slice the spring onion and halve the cherry tomatoes. Peel and mince or crush the garlic.

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3 Sauté

Heat a large pan over a high heat with a drizzle of olive oil. Add the mushrooms and bell pepper. Fry with a pinch of salt for 5 min. Add the zucchini, spring onion, garlic and cherry tomatoes, and cook for 2-3 min further. Season with salt, pepper, oregano and chilli powder.

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4 Serve

Add the cooked and drained pasta, the sour cream, grated Parmesan and the olives. Heat up, giving everything a good toss. Serve with the fresh basil leaves.

Tips for fussy eaters

You can blend the vegetables with a spoon of cream into a smooth paste and serve on top of the pasta.

Pro tip

An olive is a fruit! Kalamata olives are from the Peloponnese peninsula in southern Greece. Full of good fats and plenty of flavour, enjoy!

Mamma mia! Pasta heaven on a plate! Bon appetit!

Cooking Time: 20 min

Cals 740 · Prot 23 · Carbs 110 · Fat 21

Ingredients

Number of people

Pasta

Penne 250 Grams

For skillet

Small zucchini 1 Piece
Red pepper 1 Piece
Mushroom 250 Grams
Spring onion 40 Grams
Cherry tomatoes 150 Grams
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Chilli powder 2 Grams
Dried oregano 2 Grams
Sour cream 60 Grams
Parmesan 45 Grams
Kalamata olives 40 Grams

To serve

Fresh basil 15 Grams

Mamma mia! Pasta heaven on a plate! Bon appetit!

Cooking Time: 20 min

Cals 740 · Prot 23 · Carbs 110 · Fat 21

Instructions

photo

1 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

photo

2 Rinse and cut

Meanwhile, chop the zucchini, bell pepper and mushrooms. Slice the spring onion and halve the cherry tomatoes. Peel and mince or crush the garlic.

photo

3 Sauté

Heat a large pan over a high heat with a drizzle of olive oil. Add the mushrooms and bell pepper. Fry with a pinch of salt for 5 min. Add the zucchini, spring onion, garlic and cherry tomatoes, and cook for 2-3 min further. Season with salt, pepper, oregano and chilli powder.

photo

4 Serve

Add the cooked and drained pasta, the sour cream, grated Parmesan and the olives. Heat up, giving everything a good toss. Serve with the fresh basil leaves.

Tips for fussy eaters

You can blend the vegetables with a spoon of cream into a smooth paste and serve on top of the pasta.

Pro tip

An olive is a fruit! Kalamata olives are from the Peloponnese peninsula in southern Greece. Full of good fats and plenty of flavour, enjoy!

Ingredients

Number of people

Pasta

Penne 250 Grams

For skillet

Small zucchini 1 Piece
Red pepper 1 Piece
Mushroom 250 Grams
Spring onion 40 Grams
Cherry tomatoes 150 Grams
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Chilli powder 2 Grams
Dried oregano 2 Grams
Sour cream 60 Grams
Parmesan 45 Grams
Kalamata olives 40 Grams

To serve

Fresh basil 15 Grams
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