Meal Kit
Cavatappi with Creamy Summer Squash Ribbons
topped with goat cheese
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Vegetarian
- Mediterranean
Chef
Rachel Post
In Your Box (serves 2)
- 1 Yellow Squash
- 4 fl. oz. Cream Sauce Base
- 1 Zucchini
- 6 oz. Cavatappi Pasta
- 1 Shallot
- 1 oz. Goat Cheese
- 1 oz. Creme Fraiche
- ½ oz. Grated Parmesan Cheese
- ¼ oz. Fresh Basil
- ½ tsp. Garlic Pepper
- ½ 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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Calories580
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Carbohydrates79g
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Net Carbs73g
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Fat21g
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Protein21g
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Sodium900mg
Recipe Steps
You Will Need
- Salt
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Medium Pot
- 1 Peeler
- 1 Colander/Strainer
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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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Using a peeler, shave yellow squash and zucchini into long, thin ribbons. When you've peeled to seeds, turn a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Discard ends and seeds.
Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips.Peel and halve shallot. Slice thinly. -
3 Make the Sauce
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add shallots to hot pan. Stir often until tender, 2-3 minutes.Add cream base and 2 Tbsp. reserved pasta cooking water. Stir to combine and bring to a simmer.Once simmering, stir in garlic pepper until combined and sauce is slightly thickened, 2-3 minutes.If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
4 Add the Squash Ribbons
Add zucchini, yellow squash, and garlic salt to hot pan. Stir often until combined and squash are tender, 3-4 minutes.
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5 Add Pasta and Finish Dish
Add pasta, grated cheese, and creme fraiche to hot pan. Stir often until combined and pasta is heated through, 2-3 minutes.
Remove from burner.Plate dish as pictured on front of card, topping pasta with goat cheese and basil. Bon appétit!
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