Meal Kit
Ditalini Pasta Risotto
with sun-dried tomatoes and spinach
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Nigel Palmer
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
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6 oz. Ditalini
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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
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¼ cup Panko Breadcrumbs
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⅗ oz. Butter
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) n3v1DYOe
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Calories650
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Carbohydrates77g
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Net Carbs69g
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Fat26g
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Protein25g
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Sodium1710mg
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
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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 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 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 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 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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