italian Archives - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Margherita pizza

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It’s pizza night! This Margherita pizza features a classic Italian flavour combination: Tomato, basil and fresh mozzarella. It’s a simple, quick and delicious dish kids will love!

Zesty Tip: Pizza dough:

FREEZE your dough If you will not use it by the best before date.
WARM your dough to room temperature for an hour before rolling it. It will keep its’ shape easier.

You will need

You will need

Preparation

1

Setup & roll the dough: Preheat the oven to 400F. Rinse and dry all produces.

Lightly dust a clean counter surface with flour (1 tbsp, 2 tbsp, 3 tbsp). Lightly coat the pizza dough with flour. Roll the dough with a rolling pin to 1/2 cm thick. If the dough is sticky, dust it and the counter with more flour. Finish shaping the pizza dough in the baking sheet.

Gluten- Friendly: Dough is already rolled.

2

Garnish & bake the dough: Garnish the pizza dough with the pesto. Bake at a 400F oven for 15 minutes.

Gluten-Friendly: Bake 8-10 minutes or until the mozzarella is golden.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer.

3

Prepare the toppings: Tare apart the bocconcini. Thinly slice the toamato. Separate the basil leaves.

4

Garnish & serve: Garnish the pizza with bocconcini, basil and tomato. Optional: drizzle with olive oil. Cut and serve.

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

bocconcini

75gr

150 gr

225 gr

tomato

75 gr

150 gr

225 gr

pizza dough

375 gr

750 gr

1025 gr

pesto

1/3 cup

2/3 cup

1 cup

basil

3 gr

6 gr

9 gr

Dr. Herrington's Health Fact

Regina Naturopathic

BASIL
Basil is a key ingredient of pesto. One study, using a type of basil called Holy Basil, found that people who took the extract, felt less anxious, stressed, and depressed.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce pesto to children. You can easily swap the pesto by tomato sauce or combine the pesto with tomato sauce.

Making this recipe with kids?
Ask the child to help by completing step 5.

Top the pizza with garnishes

Recommended Wine Pairing

CAMPO VIEJO TEMPRANILLO
Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
Price (SLGA): $15.99

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Zesty Italian pizza

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It’s pizza night! This Zesty Italian pizza features a classic Italian flavour combination: Pistachio and mortadella. This pizza is filled with the flavours of pistachio and basil pesto, mortadella and broccocini. It’s a gourmet dish kids will love!

Zesty Tip: Pizza dough:

FREEZE your dough If you will not use it by the best before date.
WARM your dough to room temperature for an hour before rolling it. It will keep its’ shape easier.

You will need

Preparation

1

Setup & roll the dough: Preheat the oven to 400F. Rinse and dry all produces.

Gluten- Friendly: Dough is already rolled.

2

Garnish & bake the dough: Garnish the pizza dough with the pistachio pesto. Bake at a 400F oven for 15 minutes.

Gluten-Friendly: Bake 8-10 minutes.

3

Prepare the toppings: Tare apart the bocconcini. Roughly chop the pistachios. Separate the basil leaves.

4

Garnish & serve: Garnish the pizza with bocconcini, pistachio, basil and mortadella. Optional: drizzle with olive oil. Cut and serve.

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

bocconcini

75gr

150 gr

225 gr

mortadella

75 gr

150 gr

225 gr

pizza dough

500 gr

1000 gr

1500 gr

pisatachio pesto

1/3 cup

2/3 cup

1 cup

pistachio

20 gr

40 gr

60 gr

basil

3 gr

6 gr

9 gr

Dr. Herrington's Health Fact

Regina Naturopathic

BASIL
Basil is a key ingredient of pesto. One study, using a type of basil called Holy Basil, found that people who took the extract, felt less anxious, stressed, and depressed.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce pesto to children. You can easily swap the pesto by tomato sauce or combine the pesto with tomato sauce.

Making this recipe with kids?
Ask the child to help by completing step 5.

Top the pizza with garnishes

Recommended Wine Pairing

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Pistou linguini

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Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn’t stop you from cooking and enjoying delicious and healthy food. In 15 minutes and a few chops you’ve got a showstopper on the table. This dish is filled with an orchestra of beautiful and simple flavours that will surprise you! Perfectly aldente linguine are coasted with a rich pea pistou topped with lightly steamed snap peas, juicy chicken, fresh mint, parmesan and red chili flakes. Green peas are the star of this dish. Why peas, you ask? Well, first peas are delicious and second each cup is filled 8 grams of protein and 68% of your recommended daily vitamin A. When you have a dish that’s family friendly and ready in 15 minutes, you know you’re onto a winner.

Featured Saskatchewan Products

You will need

Preparation

1

Setup & cook the chicken: Preheat the oven to 375F.

Place the chicken breast on a lined baking sheet. Drizzle with oil. Cook for 15 minutes*.

Using 2 forks, shred the chicken in medium pieces.

*Note: Ensure the chicken cooked to a minimal internal temperature of 145F.

2

Preparation: In a pot, bring water to a boil for the linguine. Rinse and dry all produces.

Slice the sugar snap peas in half. Separate the fresh mint leaves.

3

Cook the sugar snap peas: In an oiled pan on medium heat, add the sugar snap peas. Stirring regularly cook for 3 minutes.

4

Cook the linguine: Add the linguine to the boiling water, stir and cook for 10 minutes. Once the pasta is cooked, reserve pasta water (1/4 cup, 1/2 cup, 3/4 cup) and set aside. Drain the pasta using a colander & add to the pan with the peas.

Drain the linguine and add to the peas.

5

Combine: Add the pea pistou and half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Add the chicken and combine. Taste and add salt as desired.

6

Garnish & serve: Garnish each bowl with Parmesan, mint and red chili flakes. Serve.

Bon Appétit!

What's in my kit

Included

2 portions

4 portions

6 portions

lemon pepper chicken

220 gr

440 gr

660 gr

mint

2 gr

4 gr

6 gr

sugar snap peas

160 gr

320 gr

480 gr

pea pistou

3/4 cup

1 1/2 cup

2 1/4 cup

linguine

180 gr

360 gr

540 gr

Parmesan

20 gr

40 gr

60 gr

red chili flakes

1/4 tsp

1/2 tsp

3/4 tsp

Health fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

MINT
Mint has been used for thousands of years to treat upset stomach or indigestion. More recent research has found it effective in treating symptoms of irritable bowel syndrome, gastric ulcers, as well as an anti-microbial agent.

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitians

Cooking for kids? Introduce flavours slowly to children. When introducing a new flavour – like parmesan. you can encourage children to try it at different temperatures: cold from the fridge and warm on the pasta. It may take many exposures for a child to learn to like a new flavour or texture. Making this recipe with kids? Ask the child to contribute by helping with these steps:

2: Separate the mint leaves.
5: Add the chicken to the linguine and combine.
6: Serve and garnish their dish.

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples.
Region: California, USA
Colour: White
Alcohol: 12%
Price (SLGA): $10.09

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

pea pistou: peas, water, grapeseed oil, lemon juice, salt, garlic powder, pepper.
sugar snap peas
parmesan
linguine: durum wheat semolina.
red chili flakes
lemon pepper chicken: chicken, lemon peel, pepper, garlic powder.

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Pot pie

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Pot pie is a classic. This puff pastry crusted pot pie is filled with cannellini beans, white sauce, turkey, carrots, celery and onions.

You will need

Preparation

1

Setup: Preheat the oven to 425F. Wash and clean all produce.

Cut the carrots, celery and onion in small dices. Mince the parsley.

2

Cook the vegetables: In a large oiled pot on medium heat, add the vegetables. Season with salt & pepper. Cook for 5-6 minutes. Add 1, 2, 3 tbsp of flour. Cook 1 minute.

3

Make the filling: In the pot, on medium heat, add the pot pie mix and 1 1/2 cup, 3 cups, 4 1/2 cups tbsp cup of water. while whisking until the sauce is thick. Add the shredded cannellini beans. Season with salt & pepper. Add the parsley. Combine.

Transfer the filling to an ovenproof dish.

4

Roll the pie crust: Flour the pie crust. On a floured surface, roll the pie crust to about 1/2 cm thick. Place the dough over the filling. Cut a whole in the crust to let the steam escape.

Gluten friendly: Skip this step. The dough is rolled. Follow cooking instruction on Gluten Free pie crust.

6

Garnish & Serve: Bake the pot pie at 425F for 10 minutes (or until lightly golden). Lower the temperature to 350F. Bake for an additional 10 to 20 minutes. Bon Appétit!

Bon Appétit!

Ingredients

celery
carrot
parsley
cannellini beans
onion
pot pie mix: cream, better than bouillion vegetable stock concentrate, cornstarch
pie crust: all purpose flour, butter, crisco, water, egg, salt, vinegar.

Dr. Herrington's Health Fact

Regina Naturopathic

ONION
Cutting onions release strong sulfuric compounds that lead most people to tear up. Did you notice if cold onions are different?

Cooking with Kids

Cooking for kids?
Feel free to go easy on the polenta bake spice blend to make the flavours of the dish more kid friendly.

Making this recipe with kids?
Ask the child to help by completing step 3 & 4:

Finish the filling
cook the polenta

Recommended Wine Pairing

Painted Turtle Carbernet Sauvignon
Ripe and velvety currant and blackberry flavours
Region: Canada
Colour: Red
Alcohol: 12.5%
Price (SLGA): $10.58

Jackson-Triggs Proprietors Selection Chardonnay
Dry and full-bodied with aromas reminiscent of ripe apples and pears. A hint of oak and butter combine for a lingering, complex finish.
Region: Canada
Colour: White
Alcohol: 12.5%
Price (SLGA): $11.26

Turkey pot pie

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Chicken pot pie is a classic. This puff pastry crusted chicken pot pie is filled with white sauce, turkey, carrots, celery and onions.

You will need

Preparation

1

Setup: Wash and clean all produce. Pre-heat the oven to 425F. Wash and clean all produce.

Cut the carrots, celery and onion in small dices. Mince the parsley.

2

Cook the vegetables: In a large oiled pot on medium heat, add the vegetables. Season with salt & pepper. Cook for 5-6 minutes. Add 1, 2, 3 tbsp of flour. Cook 1 minute.

3

Make the filling: In the pot, on medium heat, add the pot pie mix and 1 1/2 cup, 3 cups, 4 1/2 cups tbsp cup of water. while whisking until the sauce is thick. Add the shredded turkey. Season with salt & pepper. Add the parsley. Combine.

Transfer the filling to an ovenproof dish.

4

5

Garnish & Serve: Bake the pot pie at 425F for 10 minutes (or until lightly golden). Lower the temperature to 350F. Bake for an additional 10 to 20 minutes. Bon Appétit!

Bon Appétit!

celery
carrot
turkey
parlsey
onion
pot pie mix: cream, better than bouillion vegetable stock concentrate, cornstarch
pie crust: all purpose flour, butter, crisco, water, egg, salt, vinegar.

Dr. Herrington's Health Fact

Regina Naturopathic

ONION
Cutting onions release strong sulfuric compounds that lead most people to tear up. Did you notice if cold onions are different?

Cooking with Kids

Cooking for kids?
Feel free to go easy on the polenta bake spice blend to make the flavours of the dish more kid friendly.

Making this recipe with kids?
Ask the child to help by completing step 3:

Make the filling

Recommended Wine Pairing

Painted Turtle Carbernet Sauvignon
Ripe and velvety currant and blackberry flavours
Region: Canada
Colour: Red
Alcohol: 12.5%
Price (SLGA): $10.58

beanball ricotta pizza

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This ricotta beanball pizza is an amazing comfort dish! You won’t believe how easily this crowd pleaser comes together! Every one will want seconds. This pizza comes with a side of tomato cucumber salad with balsamic dressing.

Featured Local Products

You will need:

Preparation

1

Roll out the pizza dough: Preheat the oven to 450° F for the pizza. Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/2 cm thick.

Gluten-Friendly: Skip this step as the pizza is already rolled out.

2

Garnish and Cook the pizza: Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Evenly spread the pizza sauce on the pizza. Evenly sprinkle the mozzarella on the pizza. Cut the beanballs in pieces and spread evenly on the pizza. Add spoonfuls of ricotta on the pizza. Bake in a 450F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly.

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the pizza dough. Bake about 10 minutes.

3

Prepare the vegetables: Dice the tomatoes in 2 cm dices. Slice the cucumber in 1/2 cm thick slices.

4

Assemble & garnish: In a large bowl, add the lettuce, tomatoes, cucumber and balsamic dressing. Combine. Slice the pizza and serve.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

beanballs

150 gr

300 gr

450 gr

pizza dough

225 gr

450 gr

675 gr

signature pizza sauce

75 ml

150 ml

225 ml

ricotta

60 ml

120 ml

180 ml

mozarella

100 gr

200 gr

300 gr

lettuce blend

120 gr

240 gr

360 gr

mini cucumber

tomatoes

balsamic dressing

45 ml

90 ml

135 ml

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Alcohol: 13%
Price (SLGA): $12.78

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.

MAKING THIS RECIPE WITH KIDS ?
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

Prepare the salad
Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Meatball ricotta pizza

Posted on by

This ricotta meatball pizza is an amazing comfort dish! These meatballs are super tasty and juicy! You won’t believe how easily this crowd pleaser comes together! Every one will want seconds. This pizza comes with a side of tomato cucumber salad with balsamic dressing.

Featured Local Products

You will need:

Preparation

1

Cook the meatballs: Preheat the oven to 400° F for the meatballs.

Line a baking sheet with parchment paper or a non stick liner. Place the meatballs on the baking sheet and bake 20 minutes or until fully cooked. Increase the temperaure to 450° F for the pizza.

Note: ensure the meatballs are cooked to a minimal internal temperature of 160F.

2

Roll out the pizza dough: Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/2 cm thick.

Gluten-Friendly: Skip this step as the pizza dough is already rolled out.

3

Garnish and Cook the pizza: Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Evenly spread the pizza sauce on the pizza. Evenly sprinkle the mozzarella on the pizza. Cut the meatballs in pieces and spread evenly on the pizza. Add spoonfuls of ricotta on the pizza. Bake in a 450F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly.

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the pizza dough. Bake about 10 minutes.

4

Prepare the vegetables: Dice the tomatoes in 2 cm dices. Slice the cucumber in 1/2 cm thick slices.

5

Assemble & garnish: In a large bowl, add the lettuce, tomatoes, cucumber and balsamic dressing. Combine. Slice the pizza and serve.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

beef & pork meatballs

180 gr

360 gr

540 gr

pizza dough

225 gr

450 gr

675 gr

signature pizza sauce

75 ml

150 ml

250 ml

ricotta

60 ml

120 ml

180 ml

mozarella

90 gr

180 gr

210 gr

lettuce blend

120 gr

240 gr

360 gr

mini cucumber

tomatoes

balsamic dressing

45 ml

90 ml

135 ml

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Alcohol: 13%
Price (SLGA): $12.78

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.

MAKING THIS RECIPE WITH KIDS ?
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

Prepare the salad
Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

spaghetti beanballs

Posted on by

This dish is an amazing comfort dish! These “WOW” inducing veggie beanballs are super tasty and savoury! You won’t beleive how easily this crowd pleaser comes together! Every one will want seconds of this glorious pasta dish! All that in under half an hour!

Featured local products

You will need:

Preparation

1

Setup & cook the beanball:
Preheat the oven to 400°F. Bring salted water to a boil.

Line a baking sheet with parchment paper. Place the beanball on the baking sheet and cook for 14 minutes.

2

Prepare the vegetables:
Dice the onion and mushrooms in 1 cm dices.

3

Cook the spaghetti:
Once the water is boiling, add the spaghetti and cook 9 minutes for al-dente or until desired texture. Once the spaghetti is cooked. drain the pasta in the colander.

Gluten friendly:
Cook the spaghetti for 9 minutes, stirring frequently. For more tender pasta boil for an additional minute.

Note: Al dente is an Italian term used to describe a texture that is slightly firm when bitten.

4

Prepare the sauce:
In a large pot on medium heat add a drizzle of oil. Add the onion and mushroom. Cook 5 minutes or until the vegetables are cooked. Add the signature marinera sauce. Heat through 5 minutes.

5

Assemble & garnish: Separate the basil leaves from the stem.

Add the spaghetti and beanballs to the sauce in the large pot. Combine. Serve and garnish with fresh basil.

Bon Appétit!

In your kit:

2 portions

4 portions

6 portions

Beanballs

200 gr

400 gr

600 gr

onion

mushroom

100 gr

200 gr

300 gr

signature marinera

1 cup

2 cup

3 cup

fresh basil

3 gr

6 gr

9 gr

Spaghetti

220 gr

440 gr

660 gr

Note: For the list of ingredients, scoll to the bottom of the page.

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Alcohol: 13%
Price (SLGA): $12.78

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

ONION
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.

MAKING THIS RECIPE WITH KIDS ?
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

Prepare the sauce
Assemble & garnish

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

Plan Plant-Based:

beanballs (water, soy protein concentrate, canola oil, soy protein isolate, seasonings (modified cellulose, parmesan cheese (milk), sugar, onion powder, garlic powder, dehydrated bell pepper, dehydrated carrot, spices, spice eztracts, dehydrate garlic, dehydrated parsley, vitamins and minerals (thiamine mononitrate (b1), niacin, calcium pantothenate, folic acid, magnesium oxide, iron phosphate, zinc gluconate, copper gluconate), soy sauce (water, wheat, soy beans, salt), yeast extract, caramel colour, salt)
spaghetti (grain durum wheat)
onion
mushroom
signature marinara sauce (tomato, Italian spice (oregano, marjoram, thyme, basil, rosemary), smoked balsamic vinegar, french style mustard)
fresh basil
love

Gluten-friendly adaptation:

beanballs (gluten free): Chickpeas, water, onions, canola oil, parsley, carrots, garbanzo meal, organic vinegar, spices, contains 2% or less of: Onion powder, garlic powder, cellulose gum, sodium bicarbonate, salt, carrageenan, organic caramel color, lime juice concentrate.
spaghetti (gluten free): chickpea flour, red lentil flour,green pea flour, navy pea bean flour.

vegan adaptation:

beanballs (vegan):
Chickpeas, water, onions, canola oil, parsley, carrots, garbanzo meal, organic vinegar, spices, contains 2% or less of: Onion powder, garlic powder, cellulose gum, sodium bicarbonate, salt, carrageenan, organic caramel color, lime juice concentrate.

Nutritional Information

Weight Watchers Smart Points

spaghetti meatballs

Posted on by

This dish is an amazing comfort dish! These “WOW” inducing meatballs are super tasty and savoury! You won’t beleive how easily this crowd pleaser comes together! Every one will want seconds of this glorious pasta dish! All that in under half an hour!

Featured local products

You will need:

Preparation

1

Setup & cook the meatballs: Preheat the oven to 375°F. Bring saalted water to a boil. Line a baking sheet with parchment paper. Place the meatballs on the baking sheet and cook for 20 minutes.

2

Prepare the vegetables:
Dice the onion and mushrooms in 1 cm dices.

3

Cook the spaghetti:
Once the water is boiling, add the spaghetti and cook 9 minutes for al-dente or until desired texture. Once the spaghetti is cooked. drain the pasta in the colander.

Gluten friendly:
Cook the spaghetti for 9 minutes, stirring frequently. For more tender pasta boil for an additional minute.

Note: Al dente is an Italian term used to describe a texture that is slightly firm when bitten.

4

Prepare the sauce: Separate the basil leaves from the stem.

In a large pot on medium heat add a drizzle of oil. Add the onion and mushroom. Cook 5 minutes or until the vegetables are cooked. Add the signature marinera sauce. Heat through 5 minutes.

5

Assemble & garnish: Add the spaghetti and meatballs to the sauce in the large pot. Combine. Serve and garnish with fresh basil.

Bon Appétit!

In your kit:

2 portions

4 portions

6 portions

meatballs

250 gr

500 gr

750 gr

onion

mushroom

100 gr

200 gr

300 gr

Spaghetti

200 gr

400 gr

600 gr

signature marinera

3/4 cup

1 1/2 cup

2 1/4 cup

fresh basil

3 gr

6 gr

9 gr

Note: For the list of ingredients, scoll to the bottom of the page.

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins.
Region: California, USA
Alcohol: 13%
Price (SLGA): $12.78

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.

MAKING THIS RECIPE WITH KIDS ?
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

Prepare the sauce
Assemble & garnish

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

Plan Carnivore, Clean-food:

meatballs (ground beef, water, bread crumbs(flour, salt, baking powder, canola oil, dextrose, yeast, spices), soy rotein concentrate, sugar, salt, mustard, spices, green bell pepper, red bell pepper, parmesan cheese (part-skim milk, bacterial cultures, salt, emzymes), garlic, hydrolyzed soy protein, chili pepper, natural flavours, parsley)
spaghetti (grain durum wheat)
onion
mushroom
signature marinara sauce (tomato, Italian spice (oregano, marjoram, thyme, basil, rosemary), smoked balsamic vinegar, french style mustard)
fresh basil
love

Gluten-friendly adaptation:

pork and beef meatballs (gluten free)
spaghetti (gluten free): chickpea flour, red lentil flour,green pea flour, navy pea bean flour.

Nutritional Information

Weight Watchers Smart Points

Lemon spaghetti

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This simple quick dish is ready in filled with mediteranean flavours. The salty sun dried olive and capers, sweet tomatoes, fresh mixed greens, and tangy lemon marry perfectly with delicate spaghetti. This beautiful dish is ready under 15 minutes!

Featured Local Products

Tools

Preparation

1

Cook the pasta: In a large pot, bring water (2 litres, 4 litres) to a boil for the pasta. Add salt ( 1 tbsp, 2 tbsp) to the pasta water . Once the water boils, add the spaghetti and cook about 9 minutes for al-dente or until desired texture.

2

Preparation: Zest the lemon(s), pit the sun dried olives, peel and thinly slice the garlic, dice the tomatoes in 1 cm dices. Juice the lemon(s).

3

Cook the garlic and tomatoes: On In a large pan on medium heat, add oil (1/2 tbs, 1 tbs) and tomatoes. Cook about 2 minutes until the tomatoes soften. Add the garlic and cook 1 more minute, until fragrant – stir constantly to ensure the garlic does not burn. Add the capers and pitted sun-dried olives.

4

Dress the mixed greens: Place the mixed greens in a bowl, add about 1/4 of the lemon juice to the mixed greens, oil (1/2 tsp, 1 tsp) and salt (1 pinch , 1/8 tsp). Toss.

5

Assemble the pasta: Once the spaghetti is cooked, reserve pasta water (1/4 cup , 1/2 cup). drain the pasta in the colander. Add the spaghetti, pasta water, the lemon zest and lemon juice to the pan. Combine. Taste and adjust seasoning.

6

Sereve & garnish the pasta: Serve the pasta and top with the dressed mixed greens. You can also serve the mixed greens as a side salad.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

garlic

2 cloves

4 cloves

tomatoes

2 small

4 small

lemon

spaghetti

230 gr

460 gr

capers & sun dried olives

1/3 cup

2/3 cup

mixed greens

20 gr

40 gr

water*

2 litres

4 litres

oil*

1/2 + 1 tsp

1 + 2 tsp

salt*

1 tbsp + 1 pinch

2 tbsp + 1/8 tsp

Recommended Wine Pairing

PELEE ISLAND GEWURZTRAMINER
Pale straw/yellow colour; floral, ripe peach, honey and lychee fruit aromas; off-dry, light to medium bodied, softly structured with balanced acidity, flavours of honeysuckle, rose water, pear, citrus and lychee; hints of spice on the finish.
Region: Canada
Colour: White
Alcohol: 12.5%
Price (SLGA): $12.99

STERLING VINTNER’S PINOT NOIR
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: Red
Alcohol: 13.5%
Price (SLGA): $14.62

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

BUFFET STYLE
Buffet style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much or as little as they like to eat.

MAKING THIS RECIPE WITH KIDS ?
Buffet style is best.

Tags

Note: We cannot guarantee any dish is allergen free.