Fresh ricotta cavatelli and zucchini with pesto alla trapanese

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

Fresh ricotta cavatelli and zucchini with pesto alla trapanese

20-Minute Meal

Fresh ricotta cavatelli and zucchini with pesto alla trapanese

Soy-Free, Vegetarian, Family-Friendly, No Added Sugar, <600 Calories

2 Servings, 480 Calories/Serving

20 Minutes

For this flavorful Sicilian-style dish, we use ricotta cavatelli because its small shell shape holds onto sauces beautifully. That way, you can enjoy our rich pesto alla trapanese in every bite.  

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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.
  • 7 ounces Talluto’s fresh ricotta cavatelli
  • 1 organic yellow or other summer squash
  • 1 organic zucchini or other summer squash
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • Sunbasket pesto alla trapanese (tomatoes - almonds - sun-dried tomatoes - Parmesan - garlic - kosher salt)
  • 3 ounces organic baby arugula or other leafy greens

Nutrition per serving

Calories 480, Total Fat 19g (24% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 270mg (12% DV), Total Carb. 66g (24% DV), Fiber 5g (18% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 18g
Contains: Milk, Eggs, Tree Nuts (almond), 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

1

Prep the squash; cook the cavatelli

Bring a medium sauce pot of generously salted water to a boil for the cavatelli. Separate the cavatelli so the noodles don’t clump together during cooking. 

  • Cut the yellow squash and zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.

To the pot of boiling water, stir in the cavatelli and cook, stirring occasionally, until just tender, 3 to 4 minutes. Drain the cavatelli, reserving ⅓ cup [⅔ cup] pasta cooking water. Return the cavatelli to the pot; toss with 1 to 2 teaspoons oil to keep the noodles from sticking.

While the water is heating and the cavatelli is cooking, prepare the parsley and start the sauce.

2

Prep the parsley; make the sauce

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the garlic-herb blend and cook until fragrant, about 30 seconds. Add the yellow squash and zucchini, season with salt and pepper, and cook, stirring occasionally, until lightly browned and starting to soften, 3 to 4 minutes. 

Stir in the pesto, cavatelli, and reserved pasta cooking water and cook until the sauce is heated through, 1 to 2 minutes. Remove from the heat, add the arugula, and stir until wilted. Season to taste with salt and pepper.

Serve

Transfer the cavatelli and sauce to individual bowls, garnish with the parsley, and serve. 

Kids Can!
  • Fill a sauce pot with water.
  • Separate the cavatelli.
  • Time the cavatelli.
  • Strip the parsley leaves. 
  • Garnish with the parsley.