Fresh fettuccine primavera with creamy feta sauce

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

Fresh fettuccine primavera with creamy feta sauce

Fresh fettuccine primavera with creamy feta sauce

Soy-Free, Vegetarian, <600 Calories

2 Servings, 570 Calories/Serving

15 Minutes

Tossed with a medley of fresh vegetables and our creamy feta sauce, this quick pasta dish is delicious anytime of the year.

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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 fettuccine
  • 1 or 2 cloves organic peeled fresh garlic
  • 6 organic scallions
  • 1 organic zucchini or yellow squash
  • 6 ounces organic grape or cherry tomatoes
  • 1 cup vegetable broth
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sunbasket creamy feta sauce base (feta - mild green chiles - Greek yogurt - extra virgin olive oil - lemon juice - kosher salt - cayenne)
  • ½ cup organic peas

Nutrition per serving

Calories 570, Total Fat 23g (29% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 880mg (38% DV), Total Carb. 75g (27% DV), Fiber 6g (21% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 22g
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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

Bring a medium sauce pot of generously salted water to a boil for the fettuccine. Separate the fettuccine so the noodles don’t clump together during cooking.
  • Finely chop, press, or grate the garlic.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Cut the tomatoes in half.

2

Cook the vegetables

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the garlic, scallions, zucchini, and tomatoes, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add 1 cup vegetable broth [1½ cups, saving the rest for another use] and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the vegetables are tender and the sauce is thickened, 1 to 2 minutes. While the vegetables are cooking, prepare the parsley and fettuccine.

3

Cook the fettuccine; finish the dish

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
To the pot of boiling water, add the fettuccine and cook, stirring occasionally, until just tender, 2 to 4 minutes. Drain the fettuccine and transfer to the pan with the vegetables. Add the creamy feta sauce base and peas and toss to coat. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the fettuccine, vegetables, and sauce to individual bowls. Garnish with the parsley and serve.
Kids Can!
  • Salt the water for the fettuccine.
  • Separate the fettuccine.
  • Press the garlic (if you have a press).
  • Strip the parsley leaves.
  • Garnish with the parsley.
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