In order to bring you the best organic produce, some ingredients may differ from those depicted.
Penne rigate with ground chicken, tomato-olive sauce, and fresh ricotta
Soy-Free, No Added Sugar, Protein Plus
2 Servings, 720 Calories/Serving
Comforting and quick, this bowl of pasta satisfies on so many levels. It’s got a sweet tomato sauce with briny Kalamata olives and not one but two kinds of cheeses for that extra oomph.
In your bag
- 5 ounces penne rigate
- 1 organic yellow onion
- 3 tablespoons pitted Kalamata olives
- Your choice of protein
- Sunbasket garlic-herb blend (granulated garlic - onion powder - dried thyme - dried oregano)
- 2 tablespoons tomato paste
- 1 cup diced tomatoes
- ¼ cup fresh ricotta
- 3 tablespoons grated Parmesan
Calories 720, Total Fat 25g (32% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 620mg (27% DV), Total Carb. 74g (27% DV), Fiber 7g (25% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 48g
Contains: Milk, 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.
Wash produce before use
Cook the penne rigate
Bring a medium sauce pot of generously salted water to a boil. Add the penne rigate and cook until just tender, 10 to 12 minutes. Drain, reserving ¼ cup [½ cup] pasta cooking water. Return the penne to the pot; toss with 1 to 2 teaspoons oil to keep the noodles from sticking. While the water is heating and the penne is cooking, prepare the sauce.
Prep the onion and olives
- Peel and coarsely chop the onion.
- Cut the olives in half, checking for any pits.
Prep your protein
- Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- Tofu: Pat the tofu dry with paper towels; crumble or cut into ½-inch pieces.
Cook your protein and sauce
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add your protein and garlic-herb blend and cook, stirring and breaking up the ground meat if using, until the protein is lightly browned but not yet cooked through, 2 to 3 minutes.
Stir in the tomato paste and cook until fragrant, about 1 minute. Add the olives, tomatoes, ricotta, penne, and reserved pasta cooking water and cook, stirring occasionally, until the sauce is thickened slightly and your protein is cooked through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the penne and sauce to individual bowls, garnish with the Parmesan, and serve.
- Fill a sauce pot with salted water for the penne.
- Time the cooking.
- Garnish with the Parmesan.