Penne alla Puttanesca
with Blistered Tomatoes & Lemon Cashew Ricotta
INGREDIENTS
- 5 oz dried gluten-free penne pasta
- 4 oz grape tomatoes
- 3 oz mojo rojo sauce
- 1/4 cup pitted Kalamata olives, chopped
- 2 tbsp capers
- 2 tbsp golden raisins
- 1 tbsp tomato powder
- 2 oz teen spinach
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 lemon, zested and juiced (divided)
- 0.25 oz basil, minced
- 1 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.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
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!
SIMILAR RECIPES
PENNE with Pesto alla Trapanese & Lemon Breadcrumbs
CREAMY PEANUT NOODLES with Gingered Asparagus & Collard Greens
PENNE AL POMODORO with Cherry Tomatoes & Baby Kale Salad
SUMMER PENNE ALFREDO with Sweet Corn & Burst Tomatoes
CREAMY PASTA PRIMAVERA with Asparagus & Pistachio Salsa
