Fresh whole wheat penne primavera with creamy feta sauce

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

Fresh whole wheat penne primavera with creamy feta sauce

Fresh whole wheat penne primavera with creamy feta sauce

Soy-Free, Mediterranean, Vegetarian, Diabetes-Friendly, <600 Calories

2 Servings, 590 Calories/Serving

15 Minutes

This vegetarian pasta comes together in 15 minutes or less, thanks to fast fresh penne, our ready-made feta sauce, and a bushel of easy-prep vegetables.

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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 fresh whole wheat penne
  • Sunbasket creamy feta sauce base (feta - Greek yogurt - lemon juice - EVOO - Kalamata olives - garlic - dried oregano)
  • 1 or 2 organic shallots
  • ¼ pound organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 10 ounces organic cauliflower “rice”
  • ½ cup organic peas
  • 3 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories 590, Total Fat 27g (35% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 320mg (14% DV), Total Carb. 69g (25% DV), Fiber 13g (46% 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, Sesame.


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

Wash produce before use


Prep the ingredients; cook the penne

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.
  • Let the creamy feta sauce base come to room temperature.
  • Peel and finely chop the shallots.
  • Cut the tomatoes in half.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
To the pot of boiling water, stir in the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne, reserving ¼ cup [½ cup] pasta cooking water. Return the penne to the pot; drizzle with about 1 tablespoon oil and toss to keep the noodles from sticking.
While the penne cooks, start the sauce.


Make the sauce; finish the dish

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the shallots and cook until fragrant, about 1 minute. Add half the cauliflower “rice” (save the rest for another use), season with salt and pepper, and cook, stirring occasionally, until the cauliflower starts to soften, 2 to 3 minutes [3 to 4 min].
Add the tomatoes, parsley, and peas and cook, stirring occasionally, until the tomatoes start to soften, 2 to 3 minutes. Stir in the penne, reserved pasta cooking water, creamy feta sauce base, and spinach (the spinach in batches if needed) and cook until the spinach is just wilted, about 1 minute. Remove from the heat and season to taste with salt and pepper.


Transfer the penne and sauce to individual bowls and serve.
Kids Can!
  • Strip the parsley leaves.
  • Time the penne.
  • Remove half the cauliflower “rice” from the package.