Protein Boost | Fast Fresh Penne with Sausage Meat & Basil Pesto Mascarpone
Green Peas & Zucchini
Cooking time
10 minutes
Servings
2/4
Calories
930 /serving
Power up on proteins! Add a meat to your meal with our Protein Boost option. Dream in green as you serve up this veggie-driven supper. Fresh penne gets the spotlight, cooking up in a matter of minutes. It meets its maker in a smart sauce that seamlessly incorporates tasty pork sausage meat, garlic-sautéed grated zucchini with dollops of luscious mascarpone cheese. Add in popping green peas, our bright basil pesto and a splash of lemon juice to stir things up—literally. Ten minutes later, serve with a sprinkling of Grana Padano for sharpness.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 15ml Minced garlic
- 45ml Basil pesto
- 1 Lemon
- 2 Green zucchini
- 150g Green peas
- 225g Fresh penne rigate
- 60ml Mascarpone
- 25g Grana Padano (contains rennet)
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Cashews, Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Grater
Total Fat
43 g
Saturated Fat
17 g
Sodium
2340 mg
Total Carb
85 g
Sugars
10 g
Protein
54 g
Fibre
9 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, juice the lemon. Grate the zucchini.
Cook the sausage meat & start the sauce
In a large pan, heat a drizzle of oil on medium. Add the sausage meat, zucchini and garlic; season with the spices and S&P. Cook, stirring frequently, 4 to 5 min., until the zucchini is tender and the sausage meat is partially cooked. Add the mascarpone and ⅓ cup of the reserved cooking water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until the sausage meat* is cooked through.
Finish the sauce & combine the pasta
To the pan of sauce, add the pasta, peas, pesto, 1 tbsp butter (double for 4 portions) and ½ the lemon juice. Cook, stirring frequently, 1 to 2 min., until heated through and combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the Grana Padano. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
