In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pappardelle with butternut squash and baby kale
Soy-Free, Vegetarian, Protein Plus
2 Servings, 740 Calories/Serving
Pappardelle comes from the Italian verb pappare, which means “to gobble up”—exactly what you’ll be doing with this dreamy pasta dish. The wider noodles can hold up to hearty additions, like this creamy ricotta and chunks of sweet winter squash. We love topping pasta with walnuts for texture, especially when there’s some lemon zest involved to play up their nutty flavor.
In your bag
- 5 ounces pappardelle
- 1 to 2 shallots
- Peeled fresh garlic
- Fresh thyme
- 1 lemon
- ¼ cup walnuts
- 1 tablespoon unsalted butter
- ½ pound peeled chopped butternut squash
- 3 ounces baby kale
- ½ cup fresh ricotta
Nutrition per serving
Calories 740, Total Fat 32g (41% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 610mg (27% DV), Total Carb. 86g (31% DV), Fiber 11g (39% DV), Protein 28g
Contains: Milk, Eggs, Tree Nuts, Wheat
Wash produce before use
Cook the pasta
While the pappardelle cooks, start the pasta sauce.
Prep the pasta sauce ingredients
- Peel and thinly slice the shallot.
- Finely chop enough garlic to measure 1½ teaspoons.
- Strip the thyme leaves from the stems; discard the stems.
- Zest the lemon, then cut the lemon into wedges.
Toast the walnuts
Cook the squash
Cook the kale; finish the pasta