Penne with yellow squash, tomatoes, and fresh mozzarella

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

Penne with yellow squash, tomatoes, and fresh mozzarella

Soy-Free, Family-Friendly, Vegetarian

2 Servings, 720 Calories/Serving

20 Minutes

This colorful vegetarian pasta dish is inspired by the trio of ingredients in the classic Italian caprese salad: mozzarella, tomatoes, and basil.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 5 ounces penne
  • 1 or 2 organic shallots
  • 1 or 2 organic yellow squash or zucchini (about 6 ounces total)
  • 1 or 2 cloves organic peeled fresh garlic
  • 3 tablespoons walnuts
  • ¼ pound organic grape or cherry tomatoes
  • ¼ pound fresh mozzarella
  • 4 or 5 sprigs organic fresh Thai basil
  • 3 ounces organic baby arugula or other leafy greens
  • 3 tablespoons grated Parmesan

Nutrition per serving

Calories: 720, Protein: 29g (58% DV), Fiber: 7g (28% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 1.5g, Polyunsaturated Fat: 7g, Saturated Fat: 11g (55% DV), Cholesterol: 50mg (17% DV), Sodium: 340mg (14% DV), Carbohydrates: 69g (23% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts (walnut), 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.

Instructions

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

Wash produce before use

1

Cook the penne

Bring a medium sauce pot of generously salted water to a boil. Add the penne and cook until just tender, 10 to 12 minutes. Drain and set aside. Meanwhile, prepare the vegetables.

2

Prep and cook the vegetables

  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Cut the squash in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the shallots, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the squash, garlic, and walnuts, season with salt, and cook, stirring occasionally, until the shallots and squash are just tender, 3 to 5 minutes. Meanwhile, prepare the remaining ingredients.

3

Prep the remaining ingredients; finish the pasta

  • Cut the tomatoes in half.
  • Cut the mozzarella into ½-inch pieces.
  • Strip the basil leaves from the stems; coarsely tear or chop the leaves.
In a large bowl, stir together the tomatoes, mozzarella, basil, arugula, Parmesan, and 1 to 2 tablespoons oil. Add the squash mixture and penne and toss well. Season to taste with salt and pepper.

Serve

Transfer the penne and vegetables to individual bowls and serve.
Kids Can!
  • Time the penne.
  • Press the garlic (if you have a press).
  • Measure the shallots and garlic.
  • Strip and tear the basil leaves.
  • Stir the tomatoes and other ingredients.