Meal Kit
Creamy Artichoke Cacio e Pepe
with garlic bread
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Sarah Thomsen
Cacio e pepe, hip, hip, horray! Ever had it with tender artichokes? It definitely gives it an extra burst of flavor. And what goes better with pasta than bread? And not just any bread, everyone's favorite...garlic bread. So much deliciousness in every bite.
In Your Box (serves 2)
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4 fl. oz. Cream Sauce Base
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5 oz. Spaghetti
- 4 oz. Artichoke Hearts
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1 French Roll
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2 oz. Grated Parmesan Cheese
- ½ oz. Baby Arugula
- 2 Garlic Cloves
- 1 tsp. Onion Salt
- ½ tsp. Coarse Black Pepper
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) QOjLb7Pw
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Calories700
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Carbohydrates91g
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Net Carbs84g
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Fat28g
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Protein25g
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Sodium1320mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Colander
- 1 Baking Sheet
- 1 Medium Pot
- 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
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. If using chicken breasts, pat dry and on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and cook until shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to pasta as desired.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1/4 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Halve roll, if necessary.
Coarsely chop artichokes.Mince garlic. -
3 Make the Garlic Bread
Top cut-sides of roll halves evenly with 1 Tbsp. olive oil and garlic.
Place cut-side up on prepared baking sheet. Toast in hot oven until golden brown, 8-10 minutes. -
4 Cook the Artichokes
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add artichokes to hot pan and stir occasionally until browned, 4-5 minutes. -
5 Add Pasta and Sauce and Finish Dish
Add cream base, pasta, cheese, and 2 Tbsp. pasta cooking water to hot pan. Stir until creamy and combined.
If sauce is too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Stir in half the onion salt (remaining is yours to use as you please!), coarse black pepper, and arugula until just wilted and combined, 30-60 seconds.Remove from burner.Plate dish as pictured on front of card, halving garlic bread, if desired. Bon appétit!
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