Meal Kit
Creamy Spinach and Artichoke Pasta
with Parmesan and cavatappi
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
- Vegetarian
Chef
Scott Gorsky
In Your Box (serves 2)
- 6 oz. Artichoke Hearts
- 6 oz. Cavatappi Pasta
- 4 oz. Baby Spinach
- 4 oz. Light Cream
- 1 oz. Cream Cheese
- 1 oz. Cheese and Garlic Croutons
- 1 oz. Grated Parmesan Cheese
- 2 Garlic Clove
- ¼ tsp. Red Pepper Flakes
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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Calories690
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Carbohydrates90g
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Net Carbs86g
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Fat29g
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Protein23g
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Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Medium Oven-Safe Casserole Dish
- 1 Medium 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 Prepare the Ingredients
Mince garlic. Rinse artichokes. Keep croutons in bag and crush into coarse crumbs.
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2 Cook the Pasta
Add pasta to boiling water and cook until al dente, 11-13 minutes. Reserve 1/2 cup pasta water. Drain in a colander and set aside. Reserve pot; no need to wipe clean. While pasta cooks, cook spinach.
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3 Cook the Spinach
Line a plate with a paper towel. Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add garlic and red pepper flakes (to taste) to hot pan and cook until fragrant, 30 seconds. Add spinach and stir often until just wilted, 1-2 minutes. Transfer to towel-lined plate and let sit 1-2 minutes to remove excess moisture.
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4 Make the Sauce
Return pot used to cook pasta to medium heat. Add cream and pasta water and bring to a simmer. Stir often until reduced by half, 2-3 minutes. Remove pot from burner and stir in cream cheese and half the Parmesan (reserve remaining for topping pasta) until combined. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Stir in cooked pasta, spinach, and artichokes until coated evenly in sauce.
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5 Bake the Pasta
Transfer pasta mixture to prepared casserole dish and spread into an even layer. Top with remaining Parmesan and crouton crumbs. Bake until top is lightly browned, 8-10 minutes. Rest 5 minutes before serving.
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6 Finish the Dish
Serve pasta family style straight from casserole dish.
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