Meal Kit
Creamy Tomato and Steak Penne
with spinach and Parmesan
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Nigel Palmer
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
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4 fl. oz. Cream Sauce Base
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5 oz. Penne Pasta
- 2 oz. Roasted Red Tomatoes
- 2 oz. Baby Spinach
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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.
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Nutrition (per serving)
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Calories700
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Carbohydrates61g
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Net Carbs57g
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Fat32g
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Protein44g
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Sodium1460mg
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
Customize It Instructions
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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.
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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.
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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.
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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.
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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 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 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 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 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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