Meal Kit
Lemon Cream and Spinach Sausage Spaghetti
with toasted breadcrumbs
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
David Padilla
Maybe you've lived a life of spaghetti with tomato sauce. Nothing wrong with that! We, too, love a good beef and tomato pasta with a can full of Parm on top. But expanding horizons is fun, too, and this spaghetti with slightly spicy sausage, tart lemon, and fresh spinach brings a ton of flavor. And in case you get homesick for your old fave, we've got some Parmesan in here, too. You're welcome!
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage
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4 fl. oz. Cream Sauce Base
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5 oz. Spaghetti
- 5 oz. Baby Spinach
- 1 Lemon
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1 oz. Italian Panko Breadcrumbs
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1 oz. Shredded Parmesan Cheese
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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Calories720
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Carbohydrates73g
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Net Carbs66g
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Fat35g
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Protein37g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Mixing Bowl
- 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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If using 16 oz. Italian sausage, follow same instructions as 8 oz. Italian sausage, working in batches if necessary.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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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.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1/4 cup pasta cooking water. Drain pasta in a colander, then rinse under cold water. Set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely chop spinach.
Zest and halve lemon. Cut one half into wedges and juice the other half.Remove Italian sausage from casing, if necessary. -
3 Toast the Panko
Place a large non-stick pan over medium-high heat. Add panko to hot, dry pan. Stir constantly until golden-brown, 1-2 minutes.
Remove from burner. Transfer panko to a mixing bowl. Stir in 1 tsp. lemon zest (reserve remaining for garnish) and set aside. Wipe pan clean and reserve. -
4 Cook the Sausage and Spinach
Return pan used to toast panko to medium-high heat and add 1 tsp. olive oil. Add Italian sausage and a pinch of salt and pepper to hot pan. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Add spinach and stir often until wilted, 1-2 minutes. -
5 Add Sauce and Pasta and Finish Dish
Stir cream base, reserved pasta cooking water, cheese, and a pinch of salt and pepper into hot pan. Bring to a simmer.
Once simmering, stir occasionally until combined and thickened, 1-2 minutes.Remove from burner and stir in 1 tsp. lemon juice and pasta until combined.Plate dish as pictured on front of card, garnishing with toasted panko and remaining lemon zest. Squeeze lemon wedges over to taste. Bon appétit!
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