Shrimp Pasta Primavera
Parmesan & pesto, green beans, creminis, carrots
A vibrant Italian-inspired dish perfect for fall. Red and yellow bell peppers are cooked alongside green beans, garlic, and cremini mushrooms. Shrimp join the pan last, adding a hearty protein boost. It’s all served over whole-wheat farfalle pasta tossed in a creamy pesto sauce (featuring basil, spinach, kale, and walnuts). A sprinkle of Parmesan cheese completes the meal.
|4 servings per container|
|Serving size||(370 g)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 5g||25%|
|Trans Fat 0g|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 3g||11%|
|Total Sugars 6g|
|Includes 0g Added Sugars||0%|
|Vitamin D 0mcg||0%|
All ingredients in this recipe:
sustainably-raised shrimp, whole-wheat farfalle pasta (organic whole wheat semolina), Yellow & red bell peppers (yellow bell pepper, sides, red bell pepper, sides), rainbow carrots, matchsticks, Creamy basil pesto (basil, chopped, baby spinach, red kale, chopped, walnuts, chopped, Parmesan cheese, grated [organic pasteurized cultured part skim cow's milk, salt, enzymes], heavy whipping cream [organic grade A cream (milk), carrageenan], salt, pepper, water, lemon juice, olive oil), garlic, peeled, Parmesan cheese, shredded (organic pasteurized cultured part skim cow's milk, salt, enzymes), crushed red pepper flakes, green beans, cremini mushrooms
Contains Shellfish, Wheat, Milk, Tree Nuts
Additional allergens may be reflected in pantry items listed in the “What You’ll Need” section of the recipe card.
Manufactured on equipment that processes products containing egg, fish/shellfish, milk, sesame, soy, peanuts, and tree nuts.