Meal Kit
Goat Cheese Cavatappi Primavera
with asparagus, artichokes, and zucchini
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat, Soy
- Vegetarian
Chef
Scott Gorsky
In Your Box (serves 2)
- 12 fl. oz. Evaporated Whole Milk
- 7 oz. Cavatappi Pasta
- 1 Zucchini
- 5 oz. Asparagus
- 5 oz. Artichoke Hearts
- 4 oz. Grape Tomatoes
- 2 oz. Goat Cheese
- 1½ oz. Grated Parmesan Cheese
- ¾ oz. Seasoned Croutons
- 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)
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Calories960
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Carbohydrates122g
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Net Carbs118g
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Fat32g
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Protein42g
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Sodium860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
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 Prepare the Ingredients
Halve grape tomatoes. Trim woody ends off asparagus and cut into 1” lengths on an angle. Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Drain artichokes. Keep croutons in shipping bag and break into coarse breadcrumbs.
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2 Sear the Vegetables
Heat 2 tsp. olive oil in a large pan over medium-high heat. Add asparagus and zucchini pieces to hot pan and cook, stirring occasionally, 4-5 minutes, or until slightly charred and just tender. Add grape tomatoes and artichokes and cook 2 more minutes. Transfer to a plate or bowl and wipe pan clean.
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3 Cook the Pasta
Add cavatappi to boiling water and cook 11-12 minutes, or until al dente. Drain in colander, return to pot, and toss with 2 tsp. olive oil. Set aside.
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4 Make the Sauce
Return large pan to medium heat. Add evaporated milk to hot pan and bring to a simmer. Cook 4-5 minutes, stirring often, or until slightly thickened. Stir in Parmesan cheese and breadcrumbs (reserve a pinch for garnish). Cook 2-3 more minutes, or until sauce is thick enough to coat back of a spoon. Remove pan from burner and swirl in butter. Season with 1/4 tsp. salt and a pinch of pepper. Both breadcrumbs and Parmesan will help thicken sauce.
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5 Toss the Pasta
Add cooked cavatappi and vegetables to pan with sauce. Toss to coat, taste, and season with 1/2 tsp. salt and 1/4 tsp. pepper. Sauce will continue to thicken as it cools.
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6 Plate the Dish
Place a serving of pasta in a dish and top with reserved breadcrumbs. Garnish with goat cheese crumbles.
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