Meal Kit
"Meatless Monday" Lentil Ragù
with campanelle and Parmesan
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
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Fiber RichVegetarian
- Mediterranean
Chef
Laura Alpern
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 8 oz. Marinara Sauce
- 8 oz. Brown Lentils
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6 oz. Campanelle Pasta
- 1 Onion
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2 oz. Basil Pesto Butter
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½ oz. Grated Parmesan Cheese
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⅓ oz. Panko Breadcrumbs
- 2 Garlic Cloves
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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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Calories740
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Carbohydrates109g
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Net Carbs93g
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Fat23g
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Protein18g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Colander/Strainer
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-11 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Drain lentils in another colander/strainer, if necessary.
Halve and peel onion. Cut halves into 1/4" dice.Mince garlic. -
3 Toast the Panko
Place a large non-stick pan over medium heat and add 1/4 the butter (reserve remaining for pasta).
Add panko to hot pan. Stir occasionally until golden-brown and toasted, 1-2 minutes.Transfer panko to a plate. Set aside.Wipe pan clean and keep over medium heat. -
4 Make the Sauce
Add 2 tsp. olive oil and onions to hot pan. Stir occasionally until tender and slightly browned, 6-8 minutes.
Add garlic and stir often until fragrant, 30-60 seconds.Add lentils, marinara, 1/2 cup water, garlic salt, and a pinch of pepper. Stir to combine and bring to a simmer. -
5 Add Pasta and Finish Dish
Once simmering, add remaining butter, a pinch of salt, pasta, and 1/4 cup reserved pasta cooking water to hot pan. Stir occasionally until combined and sauce is slightly thickened, 2-3 minutes.
If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pasta with toasted panko and cheese. Garnish with red pepper flakes (to taste). Bon appétit!
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