Meal Kit
Market Vegetable Alfredo Pasta
With Roasted Asparagus, Red Bell Pepper, and Carrots
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Ashlee Piper
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
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6 oz. Gemelli Pasta
- 3 oz. Carrots
- 3 oz. Frozen Peas
- 2 Green Onions
- ⅘ oz. Radishes
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½ oz. Shaved Parmesan
- 3 Basil Sprigs
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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.
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Nutrition (per serving)
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Calories500
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Carbohydrates86g
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Net Carbs75g
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Fat8g
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Protein22g
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Sodium250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium Pot
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
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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.
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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.
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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.
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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.
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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.
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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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