Penne with fried lemons, white beans, and sun-dried tomatoes

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Soak the sun-dried tomatoes

In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, 10 to 15 minutes.
While the sun-dried tomatoes soak, prepare the penne.

Cook the penne

Bring a medium sauce pot of lightly salted water to a boil. Add the penne and cook until tender, 8 to 12 minutes. Using a slotted spoon or spider skimmer, transfer the penne to a colander; set aside ½ cup pasta cooking water and return the remaining water to a boil for the lemon slices.
While the water heats and the penne cooks, prepare the lemon slices.

Prep and cook the lemon

Zest the lemon and trim off the ends. Cut the lemon in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds. Set aside the zest for finishing the pasta.

Add the lemon slices to the boiling water and cook until they turn pale yellow, 2 to 3 minutes. Using a slotted spoon or spider skimmer, transfer the lemon slices to a paper-towel-lined plate and pat dry.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the lemon slices, season with salt and ¼ teaspoon sugar, if using, and cook, stirring often, until starting to brown, 2 to 4 minutes. Transfer to a plate. Do not clean the pan.
While the lemon slices cook, start preparing the remaining ingredients.

Prep and cook the remaining ingredients; finish the pasta

Peel and thinly slice the yellow onion.
Rinse the white beans.
Drain the sun-dried tomatoes and discard the soaking liquid; coarsely chop the tomatoes.
Coarsely chop the walnuts.
Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

In the same pan used for the lemon, warm 2 teaspoons oil over medium heat 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. Stir in the white beans, lemon zest, and as many chile flakes as you like and cook until fragrant, 1 to 2 minutes. Add the penne and ¼ cup reserved pasta cooking water and toss to coat. Add more cooking water 1 tablespoon at a time if the sauce seems dry.
Remove from the heat and fold in the arugula and sun-dried tomatoes. Sprinkle with the lemon slices and walnuts and gently toss to combine. Drizzle with the balsamic vinegar and 1 to 2 teaspoons oil. Season to taste with salt and pepper.

Serve

Transfer the penne to individual bowls, garnish with the parsley, and serve.

Penne with fried lemons, white beans, and sun-dried tomatoes

Name: Penne with fried lemons, white beans, and sun-dried tomatoes
Cook time: 30 min
Yield: 2
Ingredients: ¾ ounce sun-dried tomatoes (not in oil); 5 ounces gluten-free quinoa penne; 1 lemon; 1 yellow onion; 1 cup cooked white beans; 3 tablespoons walnuts; 3 or 4 sprigs fresh flat-leaf parsley; ½ teaspoon red chile flakes (optional); 3 ounces baby arugula; 1 tablespoon balsamic vinegar

Gluten-Free Friendly, Dairy-Free, Soy-Free, Lean & Clean, Vegan, <600 Calories

2 Servings, 580 Calories/Serving

30–40 Minutes

This elegant yet easy vegetarian and gluten-free pasta hits the high notes with tangy fried lemons, omega-3-rich walnuts, and balsamic vinegar.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ ounce sun-dried tomatoes (not in oil)
5 ounces gluten-free quinoa penne
1 lemon
1 yellow onion
1 cup cooked white beans
3 tablespoons walnuts
3 or 4 sprigs fresh flat-leaf parsley
½ teaspoon red chile flakes (optional)
3 ounces baby arugula
1 tablespoon balsamic vinegar

Make It Leaner

Stretch this hearty pasta dish into 3 servings and you’ll slash 190 calories and 6 grams of fat per serving. The next day, enjoy the leftovers as a cold pasta salad for lunch or heat it up for a quick dinner.

Nutrition per serving

Calories 580, Total Fat 19g (24% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 55mg (2% DV), Total Carb. 86g (31% DV), Fiber 12g (43% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 17g
Contains: Tree Nuts

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Soak the sun-dried tomatoes

In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, 10 to 15 minutes.
While the sun-dried tomatoes soak, prepare the penne.

Cook the penne

Prep and cook the lemon

Zest the lemon and trim off the ends. Cut the lemon in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds. Set aside the zest for finishing the pasta.

Prep and cook the remaining ingredients; finish the pasta

Peel and thinly slice the yellow onion.
Rinse the white beans.
Drain the sun-dried tomatoes and discard the soaking liquid; coarsely chop the tomatoes.
Coarsely chop the walnuts.
Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

Serve

Transfer the penne to individual bowls, garnish with the parsley, and serve.

Instructions

Penne with fried lemons, white beans, and sun-dried tomatoes

Penne with fried lemons, white beans, and sun-dried tomatoes

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In your bag

Make It Leaner

Instructions