• 16 oz. Fusilli Pasta
• 12 oz. Boulder Organic Bolognese Sauce
• 8 oz. Mini Mozzarella Balls
• 1 Small Zucchini, sliced into rounds
• 1 Pint Cherry Tomatoes, halved
• Grated Parmesan, for garnish
• Fresh Basil Leaves, for garnish
1. Cook and drain the pasta according to package directions.
2. Heat the Bolognese in a saucepan over medium heat.
3. Toss the cooked pasta in ½ C. of the Bolognese, mozzarella balls, zucchini and cherry tomatoes.
4. Divide the mixture into 4 serving bowls. Ladle the remaining sauce onto each serving.
5. Garnish each serving with grated parmesan and fresh basil leaves.
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