Penne alla Puttanesca
with Blistered Tomatoes & Lemon Cashew Ricotta
Nutrition (per serving)
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INGREDIENTS
- dried gluten
- grape tomatoes
- mojo rojo sauce
- pitted kalamata olives, chopped
- capers
- golden raisins
- tomato powder
- teen spinach
- treeline
- lemon, zested
- basil, minced
- olive oil
- salt and pepper
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Add penne and cook until al dente, 8 to 10 minutes. Reserve ¼ cup pasta water, drain pasta, and set aside. (4-serving meal: reserve ½ cup pasta water).
Heat 1 tbsp olive oil in same pot over medium heat. Add tomatoes and cook until beginning to burst, 5 to 7 minutes. Stir in mojo rojo, olives, capers, golden raisins, tomato powder, and reserved pasta water and cook until sauce begins to simmer, 2 to 3 minutes. Add penne and spinach and stir to wilt spinach. (4-serving meal: use 2 tbsp olive oil).
Stir together garlic herb cheese, lemon zest, just 1 tsp lemon juice, basil, and a pinch of salt and pepper in small bowl. Divide penne alla puttanesca with blistered tomatoes between bowls and dollop with lemon cashew ricotta. Dig in!
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