Fresh whole wheat penne with ricotta and broccoli two ways

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

Fresh whole wheat penne with ricotta and broccoli two ways

Fresh whole wheat penne with ricotta and broccoli two ways

Soy-Free, Mediterranean, Vegetarian, Protein Plus

2 Servings, 680 Calories/Serving

20 Minutes

Brought to life with juicy tomatoes and broccoli two ways, this creamy Italian-inspired pasta is best enjoyed out on the patio during golden hour.

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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.
  • ½ cup fresh ricotta
  • 7 ounces fresh whole wheat penne
  • 1 organic yellow onion
  • 1 or 2 cloves organic peeled fresh garlic
  • 3 tablespoons pistachios
  • 5 ounces organic broccoli di ciccio
  • 1 bunch organic broccoli leaves (about ¾ pound)
  • 6 ounces organic cherry or grape tomatoes
  • 1½ ounces ricotta salata
Chef's Tip
For a more elegant garnish, rather than crumble the ricotta salata, use a peeler to shave it into thin, wide strips.
Shine from the Inside Out
Wheat pastas can undergo processing that strips away the fiber-rich outer layer of the wheat kernel, called the bran, and even ditches part of the germ, which is rich in essential fatty acids, vitamins, and minerals. To score the greatest nutritional bang per bite, give your grain game a healthy upgrade by switching whole grains.

Nutrition per serving

Calories 680, Total Fat 27g (35% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 330mg (14% DV), Total Carb. 83g (30% DV), Fiber 16g (57% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Milk, Eggs, Tree Nuts (pistachio), 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

Cook the penne

  • Let the fresh ricotta come to room temperature.
Bring a medium sauce pot of generously salted water to a boil. Stir in the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne, reserving 1 cup [2 cups] pasta cooking water.
While the water heats and the penne cooks, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Coarsely chop the pistachios. Set aside half for garnish.
  • Trim the root ends from the broccoli di ciccio; cut the broccoli into 1-inch pieces.
  • Remove any coarse stems from the broccoli leaves; coarsely chop the leaves.
  • Cut the tomatoes in half.

3

Cook the vegetables; finish the pasta

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the onion, garlic, and half the pistachios, season with salt and pepper, and cook until the onion just starts to soften and the garlic is fragrant, 1 to 2 minutes. Add the broccoli di ciccio and broccoli leaves and cook, stirring occasionally, until the broccoli is crisp-tender and the leaves are wilted, 5 to 6 minutes.
Remove from the heat and stir in the tomatoes, fresh ricotta, penne, and reserved pasta cooking water. Season to taste with salt and pepper.

Serve

Transfer the penne and vegetables to individual plates or bowls. Crumble the ricotta salata over the pasta, garnish with the remaining pistachios, and serve.
Kids Can!
  • Salt the pasta cooking water.
  • Press the garlic (if you have a press).
  • Measure the onion and garlic.
  • Garnish the dish.
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