Express
Creamy Sausage and Zucchini Gemelli
with toasted pesto ciabatta
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
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16 oz. Cooked Gemelli Pasta
- 16 oz. Italian Pork Sausage
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8 fl. oz. Cream Sauce Base
- 1 Zucchini
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2 Ciabattas
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2 oz. Shredded Italian Cheese Blend
- 1 Shallot
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1 oz. Shredded Parmesan Cheese
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1 oz. Basil Pesto
- 2 tsp. Minced Garlic and Lemon Basil
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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Calories820
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Carbohydrates67g
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Net Carbs65g
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Fat46g
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Protein38g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Mixing Bowl
- 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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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground pork, break up until pork reaches minimum internal temperature, 4-6 minutes.
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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.
Peel and finely chop shallot.Remove Italian sausage from casing, if necessary. -
2 Cook the Zucchini and Sausage
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan and stir occasionally until lightly browned and tender, 4-5 minutes.
Remove from burner. Transfer to a plate. Return pan to medium-high heat.Add 2 tsp. olive oil, shallots, and Italian sausage to hot pan. Break sausage into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes. -
3 Add the Pasta and Sauce
Add 1/2 cup water, cream base, half the pesto (reserve remaining for ciabatta), minced garlic and lemon basil, Italian cheese, and 1/4 tsp. salt to hot pan and stir to combine. Bring to a simmer.
Once simmering, add pasta, zucchini, and a pinch of salt. Stir occasionally until heated through, 1-2 minutes.Remove from burner. Cover and set aside. -
4 Toast Ciabattas and Finish Dish
Separate ciabatta halves and place cut-side up on prepared baking sheet.
In a mixing bowl, combine 1 Tbsp. olive oil and remaining pesto. Stir to combine. Divide pesto-oil mixture evenly on cut-sides of ciabatta and spread into an even layer.Broil under hot broiler until ciabatta is golden-brown, 1-3 minutes.Carefully remove from broiler.Plate dish as pictured on front of card, topping pasta with Parmesan and halving ciabatta diagonally, if desired. Bon appétit!
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