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Cavatappi Puttanesca with Olives & Lemon Arugula Salad
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2 or 4 Serving Dinner

Cavatappi Puttanesca

with Olives & Lemon Arugula Salad

Tags: <600 Calories Soy-Free Nut-Free Chef's Choice Less Prep
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
490
FAT
8g
CARBOHYDRATES
97g
PROTEIN
17g

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INGREDIENTS

  1. 2 oz chopped red onion
  2. 1 garlic clove, peeled and sliced
  3. 1 tsp Italian seasoning
  4. 14 oz crushed tomatoes
  5. 2 tbsp tomato powder
  6. 6 oz cavatappi pasta
  7. 2 oz olive tapenade
  8. 2 oz baby arugula
  9. 1 lemon, juiced
  10. 4 oz teen spinach
  11. 3 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Large pot
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
490
FAT
8g
CARBOHYDRATES
97g
PROTEIN
17g

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INSTRUCTIONS

1
Cook the vegetables

Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, garlic, Italian seasoning, and a pinch of salt and pepper. Cook, stirring frequently, until onion is softened and garlic is fragrant, 2 to 3 minutes. (4-serving meal: use 4 tbsp olive oil)

2
Start the pasta

Add crushed tomatoes, tomato powder, and 2 cups water to a large pot and whisk to combine. Add pasta and olive tapenade and bring to a boil. Reduce heat to low and simmer, partially covered, until pasta is al dente, stirring occasionally, 10 to 12 minutes. (4-serving meal: use 4 cups water) TIP: Be sure to whisk the sauce well before adding pasta to reduce clumping.

3
Make the salad

Toss arugula, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper in a medium bowl. (4-serving meal: use 2 tbsp olive oil) TIP: Start with half the lemon juice and add more if needed.

4
Serve

Add spinach to the finished pasta and stir until wilted, 2 to 3 minutes. Divide the cavatappi puttanesca with olives between two shallow bowls and top with lemon arugula salad. Buon appetito! TIP: Feel free to serve the salad on the side.

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