Spinach pesto with chickpea penne and shrimp

Gluten-Free Friendly, Soy-Free, Mediterranean, Pescatarian, Protein Plus

1 Serving, 800 Calories/Serving

25–30 Minutes (Conventional oven)

4–5 Minutes (Microwave oven)

Juicy shrimp, green peas, and green beans are folded together in a creamy spinach pesto sauce with chickpea penne pasta.

Ingredients

Shrimp
Chickpea pasta
Peas
Green beans
Pesto cream sauce (Heavy cream - spinach pesto - vegetable stock - arrowroot powder - kosher salt - nutritional yeast)

Nutrition per serving

Calories 800, Total Fat 39g (50% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 700mg (30% DV), Total Carb. 63g (23% DV), Fiber 12g (43% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 52g
Contains: Milk, Crustacean Shellfish (shrimp), Tree Nuts (walnut)

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.

Instructions

Heat, season, and serve

We delivered this meal fresh because it tastes best that way (heated of course!). If you need to freeze it to cook later, no worries, that works too.

Microwave: Cook in the tray 4-5 minutes, remove plastic, and stir. Cook to a minimum internal temperature of 165°F.*

Oven: Transfer to an oven-safe dish. Cook 25-30 minutes* at 425°F and stir
*Cook until internal temperature reaches 165F

We seasoned this lightly. Add salt and pepper to your heart’s content.

*Cooking times vary by microwave -- add time if needed. Do not thaw when cooking from frozen. Do not expose tray to open flame or direct contact with heating element.

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