Express
Harvest Pork Fettuccine with Butternut Squash and Kale
ready in 15 minutes
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Ground Pork
- 12 oz. Cubed Butternut Squash
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8 oz. Cooked Fettuccine
- 6 fl. oz. Marinara Sauce
- 3 oz. Chopped Kale
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1 oz. Grated Parmesan
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) A3K25eO6
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Calories810
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Carbohydrates74g
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Net Carbs60g
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Fat36g
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Protein46g
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Sodium1390mg
Recipe Steps
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 start the butternut and kale
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add butternut squash and kale to hot pan. Cover, and stir often until tender and lightly browned, 8-12 minutes.
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2 cook the pork
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, ground pork, 1/4 tsp. salt, and a pinch of pepper to hot panCook, breaking up meat with a spoon, until no pink remains, 5-7 minutes. -
3 warm the pasta
add sauce, 1 Tbsp. parmesan, sauce, and pasta to pan.
1-2 minutes, stirring occasionally until warmed through. -
4 finish the dish
plate as shown.
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