Chopped & Ready
2 Fast 2 Cheesy Cavatappi
with sun-dried tomato and zucchini
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Vegetarian
Chef
Jimmy Shay
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 16 oz. Cooked Cavatappi Pasta
- 8 fl. oz. Cream Sauce Base
- 8 oz. Sliced Zucchini
- 6 oz. Mixed Diced Peppers
- 5 oz. Frozen Corn
- 4 oz. Shredded Parmesan Cheese
- 2 oz. Sun Dried Tomato Pesto
- 1 oz. Shredded Asiago Cheese
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories490
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Carbohydrates51g
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Net Carbs47g
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Fat23g
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Protein22g
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Sodium1010mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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Add protein to meal as desired.
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1 Cook the Peppers
Place a large pot over medium heat and add 2 tsp. olive oil.
Add diced peppers and a pinch of salt to hot pot. Stir occasionally until peppers are sightly tender, 4-6 minutes. -
2 Add the Zucchini and Corn
Add zucchini to hot pot. Stir occasionally until slightly tender, 3-5 minutes.
Add corn and stir occasionally until heated through, 1-2 minutes. -
3 Add the Sauce
Add cream base, garlic salt, pesto, and 1/2 cup water to hot pot. Stir to combine and bring to a simmer.
Once simmering, add Asiago and half the Parmesan (reserve remaining for garnish). Stir occasionally until combined and sauce is slightly thickened, 2-3 minutes.If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. -
4 Add Pasta and Finish Dish
Add pasta to hot pot. Stir occasionally until coated and heated through, 3-4 minutes.
Remove from burner.Plate dish as pictured on front of card, topping pasta with remaining Parmesan. Bon appétit!
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