Meal Kit

Ditalini Pasta Risotto

with sun-dried tomatoes and spinach

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 7 days

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

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)

  • 2 Zucchini
  • Info
    6 oz. Ditalini
  • Info
    3 oz. Fontina Cheese Slices
  • 4 fl. oz. White Cooking Wine
  • 2 oz. Baby Spinach
  • 2 oz. Peas
  • 1 Shallot
  • 1¾ oz. Julienned Sun-Dried Tomatoes
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    ⅗ oz. Butter
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

  2. 2

    Prepare the Ingredients

    Trim zucchini ends, quarter lengthwise, and cut into 1/2" dice.

    Peel and halve shallot. Slice thinly.

    Coarsely chop sun-dried tomatoes.

  3. 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 1/4 tsp. salt and a pinch of pepper.

  4. 4

    Make the Sauce

    Return pot used to cook pasta to medium-high heat and add 1/2 cup reserved pasta water, wine, and sun-dried tomatoes. Bring to a boil.

    Stir in pasta, 1/4 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.

  5. 5

    Make the Risotto

    Add zucchini, shallot, spinach, peas, and 1/4 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!

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