Veggie pappardelle al limone with spinach and sweet peas

Soy-Free, Vegetarian, Spicy

1 Serving, 700 Calories/Serving

25–30 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 earthy spinach. You’re welcome.

Ingredients

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
Spinach
Shelled peas
Ricotta
Parmesan
Extra virgin olive oil

Nutrition per serving

Calories 700, Total Fat 47g (60% DV), Sat. Fat 27g (135% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 650mg (28% DV), Total Carb. 52g (19% DV), Fiber 5g (18% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 17g
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

Cook, Season, and Serve
We delivered this meal fresh because it tastes best that way (cooked of course!). We do not recommend freezing this meal.

Microwave: Leave plastic on and cook in the tray for 4–5 minutes. Cook to a minimum internal temperature of 165°F.*

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

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

*Cooking times are developed using a 1000 watt microwave and conventional oven. Times may vary; adjust as needed for your appliance. Do not expose tray to open flame or direct contact with heating element.

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