Meal Kit
Creamy Spinach & Artichoke Penne Pasta
with sun-dried tomatoes
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
- Calorie-Conscious
- Vegetarian
Chef
Sarah Thomsen
In Your Box (serves 2)
- 6 oz. Artichoke Hearts
- 5 oz. Baby Spinach
- 5 oz. Penne Pasta
- 4 oz. Light Cream
- 2 oz. Light Cream Cheese
- 1 oz. Grated Parmesan
- 1 oz. Julienned Sun-Dried Tomatoes
- 2 Garlic Cloves
- 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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Calories600
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Carbohydrates75g
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Net Carbs71g
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Fat27g
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Protein21g
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Sodium1410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Thinly slice garlic.
Mince sun-dried tomatoes.Coarsely chop spinach.Drain artichokes, rinse, and pat dry. Coarsely chop. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add garlic to hot pan and cook until aromatic, 15-30 seconds.Add spinach, artichokes, 1/4 tsp. salt, and red pepper flakes (to taste). Stir occasionally until spinach is wilted, 3-4 minutes.Meat lovers! If using protein, cook before starting vegetables and transfer to a plate. Use same pan to cook vegetables (no need to wipe clean). If using chicken, pat dry and cut into 1" dice on a separate cutting board. Season all over with 1/4 tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground beef, combine with 1/4 tsp. salt and a pinch of pepper. Stir occasionally in pan over medium-high heat until no pink remains, 4-6 minutes. If using shrimp, heat 1 tsp. olive oil in pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. -
4 Make the Sauce
Add cream cheese to pan and begin to melt, 30-60 seconds.
Add cream and 1/4 tsp. salt and bring to simmer. Stir often until incorporated, 30-60 seconds.Stir in 1/2 cup pasta cooking water, Parmesan (reserve a pinch for garnish), and sun-dried tomatoes until combined. Stir in pasta and bring to a boil. Cook until sauce is slightly thickened, 2-3 minutes.If sauce is too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.If using protein, stir into pasta with any accumulated juices. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing pasta with reserved Parmesan. Bon appétit!
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