In order to bring you the best organic produce, some ingredients may differ from those depicted.
Cheesy farfalle with sun-dried tomatoes and broccoli
Soy-Free, Vegetarian, No Added Sugar, Protein Plus
2 Servings, 800 Calories/Serving
25–40 Minutes
Velvety Italian besciamella (also known as béchamel) and fresh mozzarella come together in a creamy pasta packed with fresh vegetables.
In your bag
- 5 ounces farfalle
- 1 ounce sun-dried tomatoes (not in oil)
- 1 bunch organic baby broccoli
- 1 or 2 cloves organic peeled fresh garlic
- ¼ pound organic cremini or other button mushrooms
- ¼ pound fresh mozzarella
- 4 or 5 sprigs organic fresh Thai or other basil
- 2 tablespoons all-purpose flour
- 1 cup milk
- ¼ cup grated Parmesan
- 1 teaspoon red chile flakes (optional)
Nutrition per serving
Calories 800, Total Fat 38g (49% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 850mg (37% DV), Total Carb. 83g (30% DV), Fiber 9g (32% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains:
Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the farfalle
Bring a medium sauce pot of generously salted water to a boil. Add the farfalle and cook until just tender, 8 to 10 minutes. Drain the farfalle, reserving 1 cup pasta cooking water.
While the water is heating and the farfalle is cooking, prepare the sun-dried tomatoes.
2
Soak the sun-dried tomatoes
In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, about 10 minutes. Drain, pat dry, and coarsely chop.
While the tomatoes are soaking, prepare the vegetables.
3
Prep and cook the vegetables
- Trim the root ends from the baby broccoli; cut the broccoli into 2-inch lengths.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Thinly slice the mushrooms.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until bright green and just tender, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Transfer to a medium bowl.
In the same pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Transfer to the bowl with the broccoli. Do not clean the pan.
4
Make the sauce; finish the pasta
- Coarsely chop or tear the mozzarella.
- Strip the basil leaves from the stems; coarsely chop the leaves for garnish.
In the same pan used for the broccoli and mushrooms, warm 1 tablespoon [2 TBL] butter (from your pantry) or oil over medium-high heat until hot but not smoking. Whisk in half the flour (save the rest for another use) and cook, stirring continuously, until fragrant, about 1 minute. Slowly whisk in the milk and bring to a boil. Reduce to a simmer, stir in the Parmesan and as many chile flakes as you like, and cook, stirring regularly, until the Parmesan melts and the sauce has thickened slightly, about 1 minute.
Stir in the broccoli-mushroom mixture and sun-dried tomatoes. Add the farfalle and toss to coat; if needed, add the reserved pasta cooking water 1 tablespoon at a time to reach a creamy consistency. Remove from the heat, stir in the mozzarella, and season to taste with salt and pepper.
Serve
Kids Can!
- Press the garlic (if you have a press).
- Tear the mozzarella.
- Strip the basil leaves.
- Garnish with the basil.