Weeknight orecchiette with corn, hazelnuts, and ricotta
Soy-Free, Vegetarian, Mediterranean, Diabetes-Friendly, Family-Friendly
30 – 45 Minutes
Nothing says summer quite like sweet, fresh corn. Add some creamy ricotta and rich hazelnuts and you have yourself an easy, delicious vegetarian dinner.
In your bag
- 5 ounces orecchiette
- 1 organic small leek
- 1 organic summer squash
- 1 ear organic corn
- 1 or 2 cloves organic peeled fresh garlic
- 4 or 5 sprigs organic fresh dill
- 1 organic lemon
- 1½ ounces roasted hazelnuts
- ½ teaspoon Aleppo chile flakes (optional)
- ¼ cup fresh ricotta
Never rinse your pasta after cooking. It will not only cool the pasta but also prevent the noodles from absorbing the sauce. The starch remaining on the surface of the orecchiette will thicken the sauce slightly.
Calories: 590, Protein: 20g (40% DV), Fiber: 9g (36% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 3g, Saturated Fat: 3.5g (18% DV), Cholesterol: 10mg (3% DV), Sodium: 50mg (2% DV), Carbohydrates: 79g (26% DV), Total Sugars: 10g, Added Sugar: 0g (0% DV).
Contains: Milk, 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.