In order to bring you the best organic produce, some ingredients may differ from those depicted.
Quinoa fusilli with pistou, charred fennel, and fresh mozzarella
Soy-Free, Vegetarian, No Added Sugar
2 Servings, 610 Calories/Serving
20 Minutes
Picture it: a Caprese salad in pasta form along with sweet fennel, briny olives, and a fragrant basil pistou. Quick and easy, it’s on the table in no time.
In your bag
- 5 ounces quinoa fusilli
- 2 organic fennel bulbs (about ¾ pound total)
- 3 or 4 organic shallots
- ¼ pound organic grape or Sungold tomatoes
- 1 ounce pitted Kalamata olives
- ¼ pound fresh mozzarella
- Sunbasket pistou (EVOO - fresh basil - Parmesan - fresh garlic)
Nutrition per serving
Calories 610, Total Fat 32g (41% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 430mg (19% DV), Total Carb. 67g (24% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains:
Milk, Eggs, 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
Wash produce before use
1
Cook the fusilli
While the water heats and the fusilli cooks, prepare the vegetables.
2
Prep and cook the vegetables
- Trim the root end from the fennel. Cut the fennel lengthwise into ¼-inch-wide wedges, keeping the core intact.
- Peel and thinly slice the shallots.
- Cut the tomatoes in half.
While the vegetables cook, prepare the remaining ingredients.
3
Prep the remaining ingredients; finish the pasta
- Cut the olives in half.
- Cut or tear the mozzarella into ½-inch pieces.
Serve
Kids Can!
- Salt the fusilli cooking water.
- Time the fusilli.
- Tear the mozzarella.
- Season the dish with salt and pepper.