Meal Kit
Butter-Roasted Tomato Spaghetti
with burrata and kale
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Vegetarian
Chef
David Padilla
In Your Box (serves 2)
- 5 oz. Spaghetti
- 1 Mini Baguette
- 4 oz. Grape Tomatoes
- 4 oz. Kale
- 4 oz. Burrata Cheese
- 1 Shallot
- 2 Tbsp. Tomato Paste
- ⅗ oz. Butter
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Clove
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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Calories770
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Carbohydrates106g
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Net Carbs96g
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Fat24g
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Protein32g
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Sodium1230mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
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
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 7-9 minutes.
Reserve 1/4 cup pasta cooking water. Drain pasta in a colander. Set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Stem kale and coarsely chop.
Mince shallot.Halve tomatoes.Halve baguette lengthwise.Mince garlic.Place burrata in a mixing bowl with a pinch of salt and pepper. Mash until the consistency of cottage cheese. Set aside. -
3 Make the Garlic Bread
In another mixing bowl, combine 1 tsp. olive oil, half the garlic (reserve remaining for sauce), and a pinch of salt and pepper. Divide garlic-oil mixture between baguette halves on cut side.
Place directly on oven rack, cut side up. Bake in hot oven until golden brown, 6-9 minutes.While garlic bread bakes, cook kale. -
4 Cook the Kale
Place a large non-stick pan over medium heat.
Add 1 tsp. olive oil and kale to hot pan. Stir occasionally until tender, 5-7 minutes.Remove kale to a plate.Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook kale to medium heat. Add butter, tomatoes, shallot, and remaining garlic to hot pan. Stir occasionally until butter has melted and tomatoes are softened, 3-5 minutes.
Add reserved pasta cooking water, mirepoix base, and tomato paste. Stir occasionally until slightly thickened, 2-3 minutes.Taste, and season with a pinch of salt and pepper if desired. Stir in cooked spaghetti and kale. Remove from burner.Plate dish as pictured on front of card, topping with burrata. Bon appétit!
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