Meal Kit

Market Vegetable Alfredo Pasta

With Roasted Asparagus, Red Bell Pepper, and Carrots

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Calories Conscious
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

This pasta, bursting with fresh vegetables in a light Alfredo cream sauce, is the perfect mix of healthy and satisfying. Farm-fresh bell pepper, basil, carrots, radishes, sweet peas, and asparagus dance with green onions and nutty Parmesan cheese amidst twirled gemelli pasta. The result is delicious, elegant, and a great weeknight meal.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 6 oz. Asparagus
  • Info
    6 oz. Gemelli Pasta
  • 3 oz. Carrots
  • 3 oz. Frozen Peas
  • 2 Green Onions
  • ⅘ oz. Radishes
  • Info
    ½ oz. Shaved Parmesan
  • 3 Basil Sprigs
  • Info
    4 fl. oz. Canned Evaporated Whole Milk

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Pan

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

    Preheat oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Bring a medium pot of lightly salted water to boil. Thoroughly rinse produce and pat dry. Slice asparagus diagonally into 1" lengths. Slice radish into thin rounds, then half-moons. Trim and peel and cut carrot into ¼" slices on the bias. Stem and slice basil into thin strips. Stem, core, and slice red bell pepper into ½" strips. Thinly slice green onions on an angle, separating white and green parts.

  2. 2

    Roast the Vegetables

    Arrange asparagus, carrots, and red bell pepper pieces on the prepared baking sheet. Drizzle with 1 Tbsp. olive oil and season with a pinch of salt. Toss to coat evenly. Place in oven and roast until crisp tender, about 9-12 minutes. Remove from oven and set aside.

  3. 3

    Cook the Pasta

    Add gemelli pasta to boiling water. Cook for 7-9 minutes, or until al dente (pasta should still have a hint of firmness.) Measure out and reserve ½ cup of pasta water for finishing sauce. Drain pasta, return to pot, and set aside.

  4. 4

    Prepare the Sauce

    Place a medium pan over medium heat. Add white parts of green onions and evaporated milk to pan and cook until slightly thickened, 2-3 minutes. Season with a pinch of salt and pepper.

  5. 5

    Assemble the Pasta

    Add roasted vegetables and cooked pasta to pan with sauce and toss to coat evenly. If sauce is too thick, add 1 Tbsp. of reserved pasta water at a time to thin it out. Add peas, radishes, Parmesan cheese (reserving some for garnish), and sliced basil (reserving a bit for garnish). Toss to combine. Season with a pinch of salt and pepper.

  6. 6

    Plate the Dish

    Spoon gemelli pasta and vegetables into a shallow bowl. Garnish with reserved green parts of green onions, Parmesan cheese, and sliced basil.

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