Mediterranean Campanelle and Sun-Dried Tomato Cream
with spinach and feta
Prep & Cook Time:25-35 min.
Cook Within:7 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
A sun-kissed villa on the edge of town, with bottles of fresh olive oil and not-fresh wine accompanying the many-course meal you eat outside by the sparkling lake. A Greek bistro down by the water, all salty olives and feta, as the breeze coming off the sea lifts your lungs with salty delight. It's all under the sun of the Mediterranean, and a bit of that loveliness is found in this pasta, with fresh spinach, briny feta, and punchy banana peppers. Villas, bistros… a pot and a pan and a colander are all you need to find your Mediterranean bliss right here. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Meat lovers! If using protein, cook in a large non-stick pan before starting sauce. Transfer to a plate and reserve pan for sauce; no need to wipe clean. Stir protein into pasta in Step 4. If using diced chicken breasts, pat dry. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil over medium-high heat until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry. Cook with 2 tsp. olive oil over medium-high heat until shrimp reaches minimum internal temperature, 2-3 minutes per side. If using ground turkey, combine with 1/4 tsp. salt and a pinch of pepper. Cook over medium-high heat with 1 tsp. olive oil. Break into small pieces with a spoon until no pink remains, 7-9 minutes.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem, seed, remove ribs, and cut yellow bell pepper into ¼" dice.
Peel and mince shallot.
Coarsely chop banana peppers.
Coarsely chop spinach.
Start the Sauce
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add yellow bell pepper, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until pepper starts to brown, 2-3 minutes.
Add shallot and stir occasionally until softened, 1-2 minutes.
Stir in banana peppers (to taste) and a pinch of salt until warmed through, 30 seconds.
Finish the Sauce
Add cream, spinach, pesto, pasta, butter and half the pasta cooking water to pan. Bring to a simmer.
Once simmering, stir constantly until thickened and spinach just starts to wilt, 2-3 minutes.
Season with a pinch of salt and pepper.
If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card, garnishing pasta with feta and red pepper flakes (to taste). Bon appétit!
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