Fresh Linguine & Sun-Dried Tomato Pasta
with Parmesan, spinach & sweet peppers
Sun-dried tomato pesto, Parmesan and cheese curds are enough to make us want to curl up in a bowl of this creamy pasta. Spinach and sweet bell peppers sneak in necessary nutrients for #balance.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Fresh Linguine
(Contains Egg, Wheat)
½ cup
Cheese Curds
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
½ cup
Marinara Sauce
(May contain Fish, Sesame, Egg, Crustaceans, Sulphites, Mustard, Soy, Milk, Wheat)
56 g
Yellow Onion, chopped
56 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Italian Herb Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
3 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- To the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 3/4 cup (1 1/2 cups) pasta water.
- Strain linguine, then return to the pot, off heat.
- Meanwhile, halve cheese curds.
- Cut pepper into 1/4-inch slices.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pan is hot, add onions and peppers. Cook for 4-6 min, stirring occasionally, until softened.
- Add tomato sauce base and Italian Herb Spice Blend. Cook for 30 sec, stirring often, until toasted. Season with salt and pepper.
- To the pan, add marinara sauce, sun-dried tomato pesto and reserved pasta water. Season with salt and pepper, then stir to combine.
- To the pot with linguine, add cheese curds, spinach and sauce. Toss to combine.
- Divide pasta between plates.
- Sprinkle Parmesan over top.
- Enjoy!
