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Whole Wheat Fusilli with a Roasted Pepper Tomato Sauce

w/ Local Corn, Basil and Cheese


This dish is simply a celebration of summer- local fresh tomatoes, peppers and sweet corn all pop with flavor this time of year. There are few ingredients, but they all work together to create a very satisfying vegetarian meal for the dog days of summer!

 

Ingredients: Whole Wheat Fusilli Pasta, Corn, Organic San Matzano Plum Tomatoes, Grass-fed Ricotta Salata Cheese, Organic Red Bell Pepper, Water, Spanish Onions, Extra Virgin Olive Oil, Grass-fed Butter, Organic Garlic Clove, Sea Salt, Organic Black Pepper, Organic Basil. Contains: Eggs, Milk, Wheat.

Health Benefits

Vitamin C:

  • When combined with vitamin E- reduces heart disease by:        
  • protecting the artery walls;          
  • lowering blood pressure
  • Reduces the risk of certain cancers

Copper:

  • Plays a role in immunity.
  • Reduces the risk of certain cancers

Selenium:

  • Helps the thyroid to function properly
  • Aids in immunity

Nutrition Facts

Servings per Container

Calories 510
Serving size 1 meal 482g
Total Fat 13g 17%
Saturated Fat 5g 26%
Trans Fat g
Cholesterol 20mg 7%
Sodium 250mg 11%
Total Carbohydrate 87g 32%
Dietary Fiber 14g 49%
Sugars 12g
Includes 0g Added Sugars 0%
Proteins 20g 40%
Vitamin C
60%
Calcium 109mg
9%
Iron 3mg
20%
Vitamin D 0.1mcg
0%
Potassium 636mg
15%

Fresh Meals
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Recipe by

Katy Sparks

About This Chef

Katy Sparks is the owner and principal of Katy Sparks Culinary Consultingan award-winning chef (formerly of Quilty’s in Soho), and co-author with Andrea Strong of Sparks in the Kitchen,(Knopf, 2006), her first cookbook.

Katy grew up in Vermont’s Champlain Valley where her family raised grass-fed beef and free roaming chickens. As an amateur naturalist, she learned to forage for wild, edible things at her father’s knee and is devoted to all things local and delicious...

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