Fresh penne with spinach, ricotta, and tomato-olive tapenade

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

Fresh penne with spinach, ricotta, and tomato-olive tapenade

Soy-Free, Mediterranean, Vegetarian

2 Servings, 620 Calories/Serving

15 Minutes

Ricotta and our spinach-parsley puree form a creamy sauce for fresh whole wheat penne, while a tomato-olive tapenade provides a bright and briny finish.

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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 whole wheat penne
  • 5 ounces organic grape or cherry tomatoes
  • 1 ounce pitted Kalamata olives
  • 1 organic lemon
  • Sunbasket spinach-parsley puree (EVOO - spinach - parsley)
  • ½ cup fresh ricotta
  • Sunbasket Mediterranean herb blend (granulated garlic - dried thyme - dried oregano)
  • 3 ounces organic baby spinach or other leafy greens
Ingredient IQ
Fresh ricotta is traditionally made from sheep’s milk whey, but nowadays it’s often made from cow’s milk. Either way, it tastes milky and has a loose, cottage cheese–like texture. It can be spooned into a dish to add creaminess.

Nutrition per serving

Calories 620, Total Fat 32g (41% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 340mg (15% DV), Total Carb. 68g (25% DV), Fiber 11g (39% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 20g
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

Make the tomato-olive tapenade

  • Bring a medium sauce pot of generously salted water to a boil for the penne. Separate the penne so the noodles don't clump together during cooking.
  • Cut the tomatoes into quarters.
  • Coarsely chop the olives, checking for any pits.
  • Zest and juice the lemon [save the 2nd lemon for another use], keeping the zest and juice separate; set aside the juice for the sauce.
In a medium bowl, stir together the tomatoes, olives, lemon zest, and 1 teaspoon [2 tsp] oil. Season lightly to taste with salt and pepper.

2

Cook the penne

To the pot of boiling water, add the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne, reserving ¼ cup [½ cup] pasta cooking water. Meanwhile, start the sauce.

3

Cook the sauce; finish the dish

In a large frying pan over low heat, stir in the spinach-parsley puree and ricotta and cook until heated through, about 1 minute. Stir in the reserved pasta cooking water, Mediterranean herb blend, and 1 tablespoon [2 TBL] lemon juice and cook until heated through, about 1 minute. Add the penne and spinach, remove from the heat, and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the penne and sauce to individual bowls, top with the tomato-olive tapenade, and serve.
Kids Can!
  • Fill a sauce pot with water for the penne.
  • Separate the penne.
  • Juice the lemon.
  • Stir the tomato-olive tapenade.
  • Spoon the tapenade on the penne.