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Penne Pesto alla Trapanese with Lemon Breadcrumbs
2 or 4 Serving Dinner

Penne Pesto alla Trapanese

with Lemon Breadcrumbs

Pesto alla Trapense is Sicily's spin on basil pesto, and typically includes tomatoes and almonds. We turn to a sunflower seed-based romesco sauce to add nutty flavor and sun-dried tomatoes for a sweet, bright twist on this gluten-free pasta dish.

Tags: Gluten-Free <600 Calories Soy-Free Nut-Free Chef's Choice Less Prep
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
540
FAT
14g
CARBOHYDRATES
93g
PROTEIN
11g

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INGREDIENTS

  1. 1/4 cup gluten free panko breadcrumbs
  2. 1 lemon, zested and juiced (divided)
  3. 2 tbsp vegan parmesan
  4. 6 oz gluten-free penne pasta
  5. 1 oz sun-dried tomatoes, minced
  6. 1/2 cup romesco sauce
  7. 0.5 oz basil, roughly chopped
  8. 4 oz teen spinach
  9. 2 tbsp olive oil*
  10. Salt & pepper*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Large pot, Large nonstick skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
540
FAT
14g
CARBOHYDRATES
93g
PROTEIN
11g

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INSTRUCTIONS

1
Make the lemon breadcrumbs

Bring large pot of salted water to a boil for pasta. Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until lightly toasted, 3 to 5 minutes. Add lemon zest and a pinch of salt and pepper and stir frequently until fragrant, 1 to 2 minutes. Transfer to small bowl and wipe skillet clean. Stir parmesan into lemon breadcrumbs and set skillet aside for step 3. (4-serving meal: use 2 tbsp olive oil)

2
Cook the pasta

Add pasta to boiling water and cook until just tender, 9 to 11 minutes. Reserve 1 cup pasta water, drain pasta, and set aside. (4-serving meal: reserve 2 cups pasta water)

3
Finish the pasta and serve

Return same skillet to medium-high heat. Add sun-dried tomatoes, romesco, basil, and reserved pasta water and cook until thickened, 3 to 4 minutes. Add cooked penne, just 1 tbsp lemon juice, and spinach and toss until spinach is wilted, 2 to 3 minutes. Season to taste with salt and pepper. Divide penne pesto alla Trapanese between bowls and top with lemon breadcrumbs. Buon appetito! (4-serving meal: use 2 tbsp lemon juice)

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