Weeknight pappardelle with wilted greens, hazelnuts, and ricotta salata
Soy-Free, Family-Friendly, Vegetarian
Tossed with hearty greens, rich hazelnuts, and salty ricotta salata, this quick vegetarian dinner comes together in about 20 minutes.
In your bag
- 5 ounces pappardelle
- 1 or 2 organic shallots
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 3 tablespoons roasted hazelnuts
- ½ teaspoon red chile flakes (optional)
- 3 ounces organic baby spinach or other leafy greens
- ⅔ cup peas
- 3 tablespoons grated Parmesan
- 1½ ounces ricotta salata
A favorite way to add mild heat to most any dish, red chile flakes tend to contain every part of the dried chile: skin, seeds, and veins (the hottest part because they hold the most capsaicin). They're most often crushed dried cayenne chiles, though serranos and jalapeños are also frequently in the mix, along with ancho and árbol chiles and sometimes even sweet bell peppers. Heat and color can vary widely depending on the blend.
Calories: 590, Protein: 20g (40% DV), Fiber: 6g (24% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4g, Saturated Fat: 8g (40% DV), Cholesterol: 70mg (23% DV), Sodium: 450mg (19% DV), Carbohydrates: 54g (18% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Tree Nuts, 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.