Veggie pappardelle al limone with spinach and sweet peas
Soy-Free, Vegetarian, Spicy
1 Serving, 620 Calories/Serving
20–25 Minutes (Conventional oven)
4–6 Minutes (Microwave oven)
Tummy rumbling? Satisfy that hunger and pappare or “gobble up” this pasta in rich ricotta and Parmesan cream sauce with petite peas and earthy spinach. You’re welcome.
- Cream sauce (Sunbasket vegetable stock - heavy cream - minced shallots - lemon juice - Parmesan - extra virgin olive oil - minced parsley - lemon zest - kosher salt - red chile flakes - black pepper)
- Shelled peas
- Extra virgin olive oil
Calories 620, Total Fat 40g (51% DV), Sat. Fat 23g (115% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 690mg (30% DV), Total Carb. 50g (18% DV), Fiber 5g (18% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 16g
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, Sesame.
Cook, Season, and Serve
We delivered this meal fresh because it tastes best that way (cooked of course!). If you need to freeze it to cook later, no worries, that works too.
Microwave: Cook in the tray 4–6 minutes (8–10 if frozen), remove plastic, and stir. Cook to a minimum internal temperature of 165°F.*
Oven: Remove plastic and cover tray with foil. Bake at 425°F for 20–25 minutes (40–50 if frozen) and stir. Cook to a minimum internal temperature of 165°F.*
We seasoned this lightly. Add salt and pepper to your heart’s content.
Protein add-on instructions at sunbasket.com/proteins.
*Cooking times are developed using a 1000 watt microwave and conventional oven. Times may vary; adjust as needed for your appliance. Do not thaw when cooking from frozen. Do not expose tray to open flame or direct contact with heating element.