with Olives & Lemon Arugula Salad
Get Recipes Delivered
- 2 oz chopped red onion
- 1 garlic clove, peeled and sliced
- 1 tsp Italian seasoning
- 14 oz crushed tomatoes
- 2 tbsp tomato powder
- 6 oz cavatappi pasta
- 2 oz olive tapenade
- 2 oz baby arugula
- 1 lemon, juiced
- 4 oz teen spinach
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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)
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.
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.
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.