2 or 4 Serving Dinner

Penne alla Puttanesca

Name: Penne alla Puttanesca with Blistered Tomatoes & Lemon Cashew Ricotta
Prep time: 30 min
Total time: 30 min
Yield: 4
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.~

with Blistered Tomatoes & Lemon Cashew Ricotta

Gluten-Free Less Prep Soy-Free Chef's Choice

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

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

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

View Full Nutrition Label

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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!

40 Mins / 570 Calories