One Pot Tomato Pasta & Marinated Mozzarella
- 1 Knorr Paprika & Sundried Tomato Stock Pot
- 800 ml water or enough to covver the linguine and tomatoes
- 320 g linguine pasta
- 2 garlic cloves
- 1/2 an onion diced
- 1 small bunch basil
- 1 punnet of cherry tomatoes
- 2 buffalo mozzarella balls
- 2 tbsp olive oil
- 1 lemon zested
- 6 sprigs of fresh oregano leaves picked
- 1/2 tsp chilli flakes
Add the linguine to a wide, shallow pan with garlic, onion, basil and 1 punnet of cherry tomatoes. Pour over enough water to cover and add in a Knorr Paprika & Sundried Tomato Stock Pot. Bring the water to a gentle simmer over a medium heat, stir and allow to cook until the pasta is al dente and the sauce has thickened.
Meanwhile, tear your mozzarella into chunks and marinate in olive oil with lemon zest, oregano and chilli flakes.
Serve the pasta in the pan, sharing style, with the marinated mozzarella scattered on top.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||580.702 kcal|
|Protein (g)||25.419 g|
|Sugar (g)||5.709 g|
|Fat (g)||22.932 g|
|Fibre (g)||3.977 g|
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