All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
We love Italian Wedding, or “married” soup so much, we decided to reinvent it as a pasta dish. We've kept the spirit, but changed some of the parts. Ditalini is traded in for ziti, and kale is upgraded to fresh Swiss chard. However, the best parts remain the same: the savory pork and rich Italian flavors, including cheesy, nutty Parmesan, making this “marriage” just as loving and successful as the soup variety.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem Swiss chard and coarsely chop leaves.
Core tomato and cut into ½" dice.
Coarsely crush croutons and combine with a pinch of Parmesan (reserve remaining for pasta).
Season ground pork with ¼ tsp. salt and a pinch of pepper.
Cook the Ground Pork
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground pork to hot pan and stir often until no pink remains, 4-6 minutes.
Mix the Pasta
Add Swiss chard, tomato, mirepoix base, and seasoning blend to pan. Stir constantly until chard is wilted, 1-2 minutes.
Stir in reserved pasta water and pasta until combined.
Remove from burner. Stir in sour cream, remaining Parmesan, red pepper flakes (to taste), ¼ tsp. salt, and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing with Parmesan croutons. Bon appétit!
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