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Sun-Dried Tomato Pesto, Spinach and Shrimp Penne
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Sun-Dried Tomato Pesto, Spinach and Shrimp Penne

Sun-Dried Tomato Pesto, Spinach and Shrimp Penne

with Marinated Mozzarella and Garlic Ciabatta

If it ain't broke, don't fix it. That’s what we have to say about the tried-and-true combination of spinach and sun-dried tomatoes in this creamy pasta with marinated mozzarella. It's a richly satisfying meal that will bring a touch of freshness to your dinner table!

Tags:
Optional Spice
Allergens:
Wheat
Milk
Gluten
Sulphites
Shrimp/Crevettes

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

170 g

Penne

(Contains Wheat)

125 g

Fresh Mozzarella

(Contains Milk)

1 unit

Ciabatta Roll

(Contains Gluten)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk)

56 g

Baby Spinach

50 g

Shallot

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Italian Seasoning

2 tbsp

Tomato Sauce Base

1 tsp

Chili Flakes

1 tbsp

Balsamic Glaze

(Contains Sulphites)

2 unit

Garlic, cloves

285 g

Shrimp

(Contains Shrimp/Crevettes)

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1054 kcal
Fat48 g
Saturated Fat15 g
Carbohydrate107 g
Sugar8 g
Dietary Fiber8 g
Protein52 g
Cholesterol218 mg
Sodium1810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Cups
Measuring Spoons
Strainer
Large Non-Stick Pan
Baking Sheet
Medium Bowl

Instructions

Prep
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then cut shallot into 1/4-inch pieces. Roughly chop spinach. Cut mozzarella into 1/2-inch pieces. Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Cook penne and bake shrimp
2

Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then strain and return penne to the same pot, off heat. Add shrimp and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Bake in the middle of the oven until shrimp just turn pink, 5-6 min.**

Make sauce
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 2-3 min. Add tomato sauce base, spinach, half the garlic and 2 tsp Italian Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.

Marinate mozzarella and toast garlic ciabatta
4

Add 2 tbsp oil (dbl for 4 ppl), remaining Italian Seasoning and 1/4 tsp garlic to a medium bowl. (NOTE: Reference garlic guide.) Add mozzarella. Season with salt and pepper, then gently stir to coat. Halve ciabatta. Arrange ciabatta on an unlined baking sheet, cut-side up, then top with half the mozzarella. Toast in the middle of the oven until cheese melts, 3-4 min. (TIP: Keep an eye buns so they don't burn!)

Finish pemme
5

Add sauce, reserved pasta water, sun-dried tomato pesto, half the Parmesan and shrimp with any liquid from the baking sheet to the pot with penne. Season with salt and pepper, to taste, then stir to coat, 1-2 min.

Finish and serve
6

Cut garlic ciabatta into triangles. Divide penne between plates. Top with remaining mozzarella. Drizzle balsamic glaze over top. Sprinkle with remaining Parmesan and chili flakes, if desired. Serve garlic ciabatta alongside.