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Penne alla Puttanesca with Blistered Tomatoes & Lemon Cashew Ricotta
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2 or 4 Serving Dinner

Penne alla Puttanesca

with Blistered Tomatoes & Lemon Cashew Ricotta

Tags: Gluten-Free Soy-Free Chef's Choice Less Prep
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
430
FAT
15g
CARBOHYDRATES
84g
PROTEIN
10g

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INGREDIENTS

  1. 5 oz dried gluten-free penne pasta
  2. 4 oz grape tomatoes
  3. 3 oz mojo rojo sauce
  4. 1/4 cup pitted Kalamata olives, chopped
  5. 2 tbsp capers
  6. 2 tbsp golden raisins
  7. 1 tbsp tomato powder
  8. 2 oz teen spinach
  9. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  10. 1 lemon, zested and juiced (divided)
  11. 0.25 oz basil, minced
  12. 1 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nut (cashew)
Tools: Large pot
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
430
FAT
15g
CARBOHYDRATES
84g
PROTEIN
10g

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INSTRUCTIONS

1
Cook the pasta

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).

2
Make the tomato sauce

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).

3
Make the lemon cashew ricotta and serve

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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