In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Pappardelle with pork sausage, Brussels sprouts, and feta
Soy-Free, No Added Sugar, Protein Plus
2 Servings, 640 Calories/Serving
20 Minutes
This sweet and savory pasta dish creates a filling and satisfying supper that’s ready in about 20 minutes.
In your bag
- 1 ounce sun-dried tomatoes (not in oil)
- 3 ounces organic scallions
- 1 or 2 cloves organic peeled fresh garlic
- ½ pound organic Brussels sprouts
- Sausage options:
- ½ pound fresh loose mild Italian pork
- 2 fresh chicken sausages with roasted peppers and garlic (about ¼ pound each)
- 1 teaspoon red chile flakes (optional)
- 1 organic lemon
- 7 ounces fresh pappardelle (contains eggs)
- 3 tablespoons crumbled feta
Nutrition per serving
Calories 640, Total Fat 28g (36% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 1060mg (46% DV), Total Carb. 75g (27% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 32g
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 vegetables
Bring a medium sauce pot of generously salted water to a boil for the pappardelle.
- In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, about 10 minutes. Drain and pat dry.
- Trim the root ends from the scallions; thinly slice the scallions.
- Using the bottom of a bowl or cup, gently smash the garlic cloves.
- Trim the stem ends from the Brussels sprouts; thinly slice the sprouts.
2
Brown the sausage; cook the vegetables
Ground Sausage:
- Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Sausage links:
- Remove the sausage meat from the casings and transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat, until browned but not yet cooked through, 2 to 3 minutes. Add the scallions, garlic, Brussels sprouts, and as many red chile flakes as you like, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes.
While the sausage and vegetables cook, prepare the lemon and boil the pappardelle.
3
Cook the pappardelle; finish the dish
- Zest and juice the lemon, keeping the zest and juice separate. [Zest and juice 1 lemon; save the remaining lemon.]
Separate the pappardelle so the noodles don’t clump together during cooking. Add the pappardelle to the pot of boiling water and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the pappardelle, reserving ¼ cup [½ cup] pasta cooking water.
To the pan with the vegetables, stir in the pappardelle, sun-dried tomatoes, reserved pasta cooking water, and 2 teaspoons [4 tsp] lemon juice and cook until the sauce is thickened slightly and the sausage is cooked through, 1 to 2 minutes. Remove from the heat, stir in the lemon zest, and season to taste with salt and pepper.
Serve
Transfer the pasta to individual bowls, crumble over the feta, and serve.
Kids Can!
- Drain the sun-dried tomatoes and pat dry.
- Smash the garlic.
- Juice the lemon.
- Garnish with the feta.