Penne with your choice of protein, tomato-olive sauce, and fresh ricotta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Penne with your choice of protein, tomato-olive sauce, and fresh ricotta

Soy-Free, No Added Sugar, Protein Plus

2 Servings, 720 Calories/Serving

15 Minutes

Comforting and quick, this bowl of pasta satisfies on so many levels. It’s got a sweet tomato sauce with briny Kalamata olives and not one but two kinds of cheeses for that extra oomph.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

5 ounces penne rigate
1 organic yellow onion
3 tablespoons pitted Kalamata olives
Your choice of protein
Sunbasket garlic-herb blend (granulated garlic - onion powder - dried thyme - dried oregano)
2 tablespoons tomato paste
1 cup diced tomatoes
¼ cup fresh ricotta
3 tablespoons grated Parmesan

Nutrition per serving

Calories 720, Total Fat 25g (32% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 630mg (27% DV), Total Carb. 74g (27% DV), Fiber 7g (25% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 48g
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

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the penne rigate

Bring a medium sauce pot of generously salted water to a boil. Add the penne rigate and cook until just tender, 10 to 12 minutes. Drain, reserving ¼ cup [½ cup] pasta cooking water. Return the penne to the pot; toss with 1 to 2 teaspoons oil to keep the noodles from sticking. While the water is heating and the penne is cooking, prepare the sauce.

Prep the onion and olives

Peel and coarsely chop the onion.
Cut the olives in half, checking for any pits.

Prep and cook your protein

Cut a small corner from the protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add your protein and garlic-herb blend and cook, stirring and breaking up the ground meat if using, until the protein is lightly browned but not yet cooked through, 2 to 3 minutes.

Stir in the tomato paste and cook until fragrant, about 1 minute. Add the olives, tomatoes, ricotta, penne, and reserved pasta cooking water and cook, stirring occasionally, until the sauce is thickened slightly and your protein is cooked through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the penne and sauce to individual bowls, garnish with the Parmesan, and serve.

Kids Can!

Fill a sauce pot with salted water for the penne.
Time the cooking.
Garnish with the Parmesan.

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