Ditalini Pasta Risotto

with sun-dried tomatoes and spinach

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
A note about serious food allergies

Usually, risotto is a laborious task, taking hours (exaggeration) of back-breaking effort (false) in an attempt to reach creamy perfection (true). Here, we've given you a “risotto,” a meal which has the same rich results for less time and arm motion. This has a cornucopia of vegetables and some nice panko crunch for the top. You can tell your dining partner this took you the normal risotto time and effort; we'll never tell.

In Your Box (serves 2)

  • Info
    6 oz. Ditalini
  • 2 Zucchini
  • 1 Shallot
  • 1¾ oz. Julienned Sun-Dried Tomatoes
  • Info
    ¼ cup Panko Breadcrumbs
  • 4 fl. oz. White Cooking Wine
  • Info
    3 oz. Fontina Cheese Slices
  • Info
    ⅗ oz. Butter
  • 2 oz. Baby Spinach
  • 2 oz. Peas
  • Nutrition (per serving)

  • Calories
    718
  • Carbohydrates
    88g
  • Fat
    28g
  • Protein
    27g
  • Sodium
    1718mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pot
  • 1 Colander
  • 1 Large Pan

Before You Cook

  • Step 1 - Cook the Pasta
    1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside. Reserve pot; no need to wipe clean. While pasta cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Trim zucchini ends, quarter lengthwise, and cut into ½" dice. Peel and halve shallot. Slice thinly. Coarsely chop sun-dried tomatoes.

  • Step 3 - Toast Panko and Cook Zucchini
    3

    Toast Panko and Cook Zucchini

    Place a large pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan. Stir often until toasted, 2-3 minutes. Remove from burner. Remove panko to a plate. Wipe pan clean and return to medium-high heat. Add 1 tsp. olive oil, zucchini, and shallot to hot pan. Stir occasionally until lightly browned, 3-4 minutes. Remove zucchini and shallot to a plate. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Return pot used to cook pasta to medium-high heat and add ½ cup reserved pasta water, wine, and sun-dried tomatoes. Bring to a boil. Stir in pasta, ¼ tsp. salt, and a pinch of pepper and return to a boil. Once boiling, immediately remove from burner. Tear cheese into small chunks and stir into sauce along with butter.

  • Step 5 - Make the Risotto
    5

    Make the Risotto

    Add zucchini, shallot, spinach, peas, and ¼ tsp. salt to pot with sauce. Place over medium heat and stir until spinach is wilted, 1-2 minutes. If sauce is too dry, add remaining pasta water 1 Tbsp. at a time until desired consistency is reached. Plate dish as pictured on front of card, garnishing with panko. Bon appétit!