Meal Kit

Linguine Carciofi

with artichokes, pecorino cheese, and sun-dried tomatoes

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Milk, Wheat

  • Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Tough day at the salt mines? This elegant artichoke-studded pasta dish with white wine cream, jammy sun-dried tomatoes, and sharp pecorino cheese is the perfect weeknight retreat. Comforting, creamy carbs to the rescue! Twirl some of this linguine around your fork and kick your hunger to the curb.

In Your Box (serves 2)

  • 14 oz. Artichokes
  • Info
    8 oz. Linguine
  • 1 Lemon
  • Info
    4 fl. oz. Heavy Whipping Cream
  • 2 fl. oz. White Cooking Wine
  • 1 oz. Julienned Sun-Dried Tomatoes
  • Info
    1 oz. Grated Pecorino Cheese
  • Info
    0.9 oz. Butter
  • 2 tsp. Vegetable Base Packet
  • 4 Parsley Sprigs
  • 2 Garlic Cloves
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium 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
  1. 1

    Prepare the Ingredients

    Quarter lemon lengthwise. Stem and mince parsley. Mince garlic. Rinse artichokes and coarsely chop. Place sun-dried tomatoes in a small bowl and cover with warm water to rehydrate.

  2. 2

    Cook the Pasta

    Add linguine to boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water and drain pasta in colander. While pasta cooks, start sauce.

  3. 3

    Start the Sauce

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and garlic to hot pan and cook until garlic is light brown and aromatic, 30 seconds. Add white wine, cream, vegetable base, and 1/2 cup reserved pasta water (reserve remaining for loosening sauce later). Bring to a simmer and cook until sightly thickened, 4-5 minutes.

  4. 4

    Finish the Sauce

    Add artichokes, half the parsley (reserve remaining for garnish), and half the pecorino (reserve remaining for garnish). Squeeze up to two lemon wedges into pan (to taste). Taste, and season with a pinch of salt and pepper, if desired.

  5. 5

    Toss the Pasta

    Add cooked linguine and butter to pan and toss to coat. If you need to loosen sauce, add reserved pasta water 2 Tbsp. at a time. Drain sun-dried tomatoes and add to pan (reserve a pinch for garnish). Season to taste with salt and pepper.

  6. 6

    Plate the Dish

    Serve pasta in a bowl or plate. Garnish with remaining parsley, remaining pecorino, and remaining sun-dried tomatoes. Squeeze remaining lemon wedges over pasta just before serving.

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