Meal Kit

Creamy Tomato and Steak Penne

with spinach and Parmesan

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Cream and tomato go together like nobody's business: fresh acid plus dairy to cut it makes for many a culinary chemistry equation. But don't put the beakers away just yet: the heat of the red pepper flakes plus the fresh spinach also combines for something new and amazing. Better living (and eating) through chemistry.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    5 oz. Penne Pasta
  • 2 oz. Baby Spinach
  • 2 oz. Roasted Red Tomatoes
  • Info
    1 oz. Shredded Parmesan Cheese
  • ½ tsp. Garlic Salt
  • 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.

  • Nutrition (per serving)

  • Calories
    770
  • Carbohydrates
    63g
  • Fat
    38g
  • Protein
    45g
  • Sodium
    1610mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 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

Customize It Instructions

  • If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.

  • If using Italian sausage, remove from casing, if necessary. Follow same instructions as steak strips in Step 3, breaking into pieces until no pink remains and sausage reaches minimal internal temperature, 4-6 minutes.

  • If using shrimp, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side.

  • If using sirloin steaks, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.

  1. 1

    Cook the Pasta

    Once water in medium pot is boiling, add pasta and cook until al dente, 10-12 minutes.

    Reserve 1/2 cup pasta cooking water. Drain pasta into a colander. Set aside.

    While pasta cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Coarsely chop tomatoes.

    Coarsely chop spinach.

    Separate steak strips into a single layer and pat dry. Coarsely chop and season all over with 1/4 tsp. salt and a pinch of pepper.

  3. 3

    Cook the Steak Strips

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

    Remove from burner. Transfer steak strips to a plate. Rest, 3 minutes.

    Reserve pan; no need to wipe clean.

  4. 4

    Make the Sauce

    Return pan used to cook steak to medium-high heat. Add cream base and half the pasta cooking water (reserve remaining to adjust consistency) to hot pan. Bring to a boil, stirring occasionally.

    Once boiling, add pasta and garlic salt. Stir occasionally until sauce starts to thicken, 1-2 minutes.

    Add steak strips, spinach, tomatoes, and a pinch of salt and pepper. Stir occasionally until spinach wilts, 1-2 minutes.

    Remove from burner and stir in half the cheese (reserve remaining for garnish). If sauce is too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping pasta with remaining cheese and red pepper flakes (to taste). Bon appétit!

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