Express
Lemon Brown Butter Gemelli
with Brussels sprouts and Parmesan
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
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12 oz. Cooked Gemelli Pasta
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4 fl. oz. Cream Sauce Base
- 1 Lemon
- 4 oz. Shredded Brussels Sprouts
- 2 oz. Baby Spinach
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1 oz. Shredded Parmesan Cheese
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0.9 oz. Butter
- 1 Tbsp. Minced Garlic and Lemon Basil
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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Calories550
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Carbohydrates69g
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Net Carbs65g
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Fat24g
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Protein18g
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Sodium860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick 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
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to pasta as desired.
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1 Cook the Brussels Sprouts
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add Brussels sprouts and a pinch of salt to hot pan and stir occasionally until tender and browned, 4-5 minutes.Remove from burner.While Brussels sprouts cook, continue recipe. -
2 Prepare Lemon and Brown Butter
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Place a large non-stick pan over medium-low heat. Add butter to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes. -
3 Make the Sauce
Add minced garlic and lemon basil, cream base, 1 Tbsp. lemon juice, and half the cheese (reserve remaining for garnish) to hot pan with browned butter. Bring to a simmer.
Once simmering, stir often until slightly thickened, 1-2 minutes. -
4 Add Pasta and Finish Dish
Add pasta, spinach, Brussels sprouts, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until spinach wilts and pasta is coated and heated through, 3-4 minutes.
Remove from burnerPlate dish as pictured on front of card, topping pasta with remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!
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