Pasta with shrimp, pancetta, and roasted summer vegetables
25 – 35 Minutes
Peak-season zucchini and cherry tomatoes paired with shrimp and pancetta make this a fun and quick warm pasta salad the whole family will love.
In your bag
- 10 ounces orecchiette
- 1 or 2 summer squash (about 10 ounces)
- 1 cup cherry tomatoes (about 5 ounces)
- Fresh thyme
- 1 pound shrimp
- Peeled fresh garlic
- 1 cup cooked white beans
- ¼ pound watercress
- 3 ounces diced pancetta
- ½ teaspoon Aleppo chile flakes (optional)
- 2 tablespoons sherry vinegar
For a luxe touch, finish the pasta with a drizzle of olive oil; for a spicier version, toss in all the chile flakes (plus a pinch of cayenne, if you have it) as you cook the shrimp.
Protein: 34g (68% DV), Fiber: 6g (24% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 0.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 185mg (62% DV), Sodium: 610mg (25% DV), Carbohydrates: 65g (22% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Crustacean shellfish, 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.