
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
Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, No Added Sugar, <600 Calories
2 Servings, 570 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.
In your bag
- 7 ounces fresh whole wheat penne
- Sunbasket creamy feta sauce base (feta - Greek yogurt - lemon juice - extra virgin olive oil - Kala/mata olives - garlic - dried oregano)
- ½ head organic cauliflower
- 1 or 2 organic shallots
- ¼ pound organic grape or cherry tomatoes
- 4 or 5 sprigs organic fresh flat-leaf parsley
- ½ cup shelled peas
- 3 ounces organic baby spinach or other leafy greens
Nutrition per serving
Calories 570, Total Fat 27g (35% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 340mg (15% DV), Total Carb. 70g (25% DV), Fiber 12g (43% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 21g
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.
Instructions
Wash produce before use
1
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.
- Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
- 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.
2
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 the cauliflower, 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.
Serve
Kids Can!
- Strip the parsley leaves.
- Time the penne.
- Remove half the cauliflower “rice” from the package.