Veggie pappardelle al limone

Soy-Free, Vegetarian, Spicy, <600 Calories

1 Serving, 590 Calories/Serving

20–25 Minutes (Conventional oven)

4–5 Minutes (Microwave oven)

Tummy rumbling? Satisfy that hunger and pappare or “gobble up” this pasta in rich ricotta and Parmesan cream sauce with petite peas and fresh spinach. You’re welcome.

Ingredients

In your tray:
Cream sauce (Sunbasket vegetable stock - heavy cream - minced shallots - lemon juice - Parmesan - extra virgin olive oil - minced parsley - lemon zest - kosher salt - red chile flakes - black pepper)
Pappardelle
Shelled peas
Ricotta
Parmesan
Extra virgin olive oil
In your bag:
Organic baby spinach

Nutrition per serving

Calories 590, Total Fat 40g (51% DV), Sat. Fat 21g (105% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 690mg (30% DV), Total Carb. 49g (18% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 15g
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

Cook, Season, and Serve

We delivered this meal fresh because it tastes best that way (heated of course!). We do not recommend freezing this meal.

Microwave: Peel back a corner of the plastic and cook in the tray 4–5 minutes, until internal temperature reaches 165°F*.

Oven: Remove plastic, cover tray with foil, and bake at 425°F, 20–25 minutes, until internal temperature reaches 165°F*.

Toss spinach in a bowl with the cooked pappardelle. We seasoned it lightly. Add salt and pepper to your heart’s content.

*Cooking times vary by oven/microwave -- add time if needed. Do not expose tray to open flame or direct contact with heating element.

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