Filter
Reset
Sort ByRelevance
Melissa English
Stuffed pasta with tomato sauce
Fresh pasta with a sauce of roasted tomatoes and zucchini.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Halve the courgettes in the length, cut into slices of ½ cm and spread over a baking sheet covered with parchment paper.
-
Halve the tomatoes and spread over the other baking sheet covered with parchment paper.
-
Sprinkle the vegetables with the oil, sprinkle with pepper and griddle for about 15 minutes on top of each other in the middle of the oven.
-
Swap the baking plates halfway and shovel the vegetables.
-
Take the vegetables out of the oven. Put the tomatoes with the cooking skillet and Tuscan spice mix in a high beaker and puree with the hand blender into a sauce.
-
Season with pepper. Put in a pan and bring to a boil. Turn down the heat and let the sauce simmer for 2-3 minutes.
-
Meanwhile, cook the pasta according to the instructions on the packaging.
-
Divide the sauce over deep plates and spread the pasta and zucchini over it.
Blogs that might be interesting
-
20 minMain dishpenne, courgettes, olive oil, white balsamic vinegar, Mozzarella, 4 forsaus,penne with 4 types of cheese and zucchini salad
-
20 minMain dishgreen tagliatelle, Red onions, garlic, giant beans, olive oil, fresh basil, pesto rosso, ground spicy cheese,tagliatelle with pesto and giant beans
-
25 minMain dishmix for vegetable soup, tap water, zucchini, fine soup vegetable, White bread, semi-sundried tomatoes, old cheese 48, arugula,bright zucchini soup
-
20 minMain dishmie, cabbage, Red pepper, onion, garlic, sunflower oil, mix for, fresh coriander, smoked chicken strips,noodles with smoked chicken and pointed cabbage
Nutrition
575Calories
Sodium40% DV960mg
Fat40% DV26g
Protein36% DV18g
Carbs22% DV65g
Fiber24% DV6g
Loved it