In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Penne rigate with yellow squash, tomatoes, and fresh mozzarella
Soy-Free, Vegetarian, No Added Sugar, Protein Plus
2 Servings, 750 Calories/Serving
20 Minutes
This colorful vegetarian pasta dish is inspired by the trio of ingredients in the classic Italian caprese salad: tomatoes, mozzarella, and basil. Just one bite and you’ll feel like you’ve traveled to the island of Capri.
In your bag
- 5 ounces penne rigate
- 1 organic red onion
- 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 750, Total Fat 39g (50% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 310mg (13% DV), Total Carb. 71g (26% DV), Fiber 7g (25% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 29g
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
Wash produce before use
1
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 and set aside. Meanwhile, prepare the vegetables.
2
Prep and cook the vegetables
- 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.
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 rigate and vegetables to individual bowls and serve.
Kids Can!
- Time the penne rigate.
- Press the garlic (if you have a press).
- Measure the onion and garlic.
- Strip and tear the basil leaves.
- Stir the tomatoes and other ingredients.