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
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
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) QOj49JPw
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Calories680
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Carbohydrates87g
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Net Carbs79g
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Fat29g
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Protein24g
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Sodium1470mg
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. 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, 8-10 minutes.
Remove from burner. 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.While garlic bread toasts, continue recipe. -
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. reserved pasta cooking water to hot pan with artichokes. Stir until creamy and combined.
If sauce is too thick, add additional reserved 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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