Meal Kit
Creamy Parmesan Linguine
with crispy onions and ricotta
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Vegetarian
Chef
David Padilla
In Your Box (serves 2)
- 10 oz. Cremini Mushrooms
- 5 oz. Linguine
- 4 oz. Grape Tomatoes
- 4 oz. Light Cream
- 2 oz. Grated Parmesan
- 2 oz. Ricotta
- 2 oz. White Cooking Wine
- 1 oz. Crispy Fried Onions
- 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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Calories710
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Carbohydrates79g
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Net Carbs71g
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Fat32g
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Protein28g
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Sodium1160mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
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1 Cook the Pasta
Add pasta to boiling water and cook until al dente, 10-12 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander. Set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Mince garlic.Halve tomatoes.Meat lovers! Cook protein before vegetables; feel free to use same pan, no need to wipe clean. If using chicken, pat dry and, on a separate cutting board, cut into 1" dice. Season all over with 1/4 tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a large non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry. Cook with 2 tsp. olive oil in a large non-stick pan over medium-high heat until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using steak strips, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Stir occasionally with 1 tsp. olive oil in a large non-stick pan over medium-high heat until no pink remains, 4-6 minutes. Stir cooked meats into sauce with pasta. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mushrooms and 1/4 tsp. salt to hot pan and stir occasionally until lightly browned, 4-5 minutes.Add garlic and tomatoes and stir occasionally until tomatoes are blistered, 1-2 minutes. -
4 Make the Sauce
Add white wine to pan and cook until liquid is almost completely evaporated, 30-60 seconds.
Add reserved pasta cooking water and cream. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 2-3 minutes.Stir in Parmesan, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until incorporated, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Stir pasta into sauce.
Plate dish as pictured on front of card, garnishing with crispy onions and ricotta. Bon appétit!
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