In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, <600 Calories
2 Servings, 520 Calories/Serving
35–50 Minutes
Even if you don’t like fennel, give this dish a chance. By slowly cooking it in broth, the flavor mellows and becomes a delicious, buttery component in this pasta dish.
Nutrition per serving
Calories 520, Total Fat 15g (19% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 360mg (16% DV), Total Carb. 83g (30% DV), Fiber 12g (43% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 13g
Contains:
Tree Nuts
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.
Wash produce before use
1
Cook the fusilli
2
Roast the bell pepper
3
Prep and brown the leeks and fennel
4
Braise the leeks and fennel
5
Prep the lemon and basil; finish the dish
Serve