Meal Kit
Creamy Fettuccine with Broccoli
and lemon and Parmesan
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Fiber-Rich
- Vegetarian
Chef
Laura Alpern
In Your Box (serves 2)
- 4 fl. oz. Cream Sauce Base
- 5 oz. Fettuccine Pasta
- 1 Lemon
- 4 oz. Broccoli Florets
- 1 Ciabatta
- 1 Shallot
- 1 fl. oz. White Cooking Wine
- 1 oz. Shredded Parmesan Cheese
- ⅘ oz. Lemon Garlic Butter
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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Calories650
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Carbohydrates85g
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Net Carbs77g
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Fat26g
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Protein21g
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Sodium1170mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Butter
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Zester
- 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, 9-11 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
Cut broccoli into 1" pieces.
Zest lemon, halve, and juice.Peel and halve shallot. Slice thinly. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli and 2 Tbsp. water to hot pan. Cover and cook until water is almost completely evaporated, 2-3 minutes.Uncover and add shallots. Stir constantly until slightly tender, 1-2 minutes.Stir in cooking wine until almost completely evaporated, 1-2 minutes. -
4 Add the Pasta and Sauce
Add pasta, lemon garlic butter, cream base, 2 Tbsp. lemon juice, 1/4 tsp. lemon zest (reserve remaining for ciabatta), half the cheese (reserve remaining for garnish), 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until combined and pasta is heated through, 1-2 minutes.
If sauce is too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
5 Toast Ciabatta and Finish Dish
Cut ciabatta into 4 evenly-sized triangles. Evenly spread 1/2 Tbsp. softened plain butter on cut-sides of ciabatta and place on prepared baking sheet. Top evenly with 1/4 tsp. reserved lemon zest, and a pinch of salt and pepper.
Broil under hot broiler until ciabatta is slightly toasted, 1-2 minutes.Don't text and broil! Keep an eye on oven as ciabatta may burn easily under broiler.Carefully remove from broiler.Alternatively, use a toaster to toast ciabatta as desired. Evenly spread with 1/2 Tbsp. softened plain butter and top with 1/4 tsp. reserved lemon zest, and a pinch of salt and pepper.Plate dish as pictured on front of card, topping pasta with remaining cheese and serving ciabatta on the side. Bon appétit!
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