Quinoa penne with spicy arrabbiata, Italian sausage, and bell peppers
Gluten-Free Friendly, Soy-Free, Spicy, Protein Plus
1 Serving, 690 Calories/Serving
20–25 Minutes (Conventional oven)
3–5 Minutes (Microwave oven)
You may wonder how this gluten-free pasta can possibly be so good (thank you, quinoa). But once the juicy sausage and perfectly balanced sauce hit your tongue, you’ll be in total bliss.
- Spicy arrabbiata sauce (water - crushed tomatoes - diced tomatoes - tomato paste - organic onions - organic carrots - organic celery - extra virgin olive oil - organic garlic - minced basil - red chile flakes - kosher salt - cayenne - dried oregano - black pepper)
- Quinoa penne
- Italian pork sausage
- Organic onions
- Organic bell peppers
- Italian cheese blend
- Extra virgin olive oil
- Kosher salt
- Black pepper
Calories 690, Total Fat 39g (50% DV), Sat. Fat 14g (70% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 940mg (41% DV), Total Carb. 57g (21% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 31g
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, Sesame.
Heat, Season, and Serve
We delivered this meal fresh because it tastes best that way (heated of course!). If you need to freeze it to cook later, no worries, that works too.
Remove plastic from tray and sprinkle with 1 tablespoon water.
Microwave: Cook 3–5 minutes (7–9 if frozen).
Oven: Cover with foil and bake at 425°F, 20–25 minutes (40–50 if frozen, stirring after 20 minutes).
We seasoned this lightly. Add salt and pepper to your heart’s content.
Ovens may vary. Per USDA recommendations, heat to at least 165°F. Do not expose tray to open flame or direct contact with heating element.