Mediterranean Campanelle and Sun-Dried Tomato Cream

with spinach and feta

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

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 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 you!
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.

In Your Box (serves 2)

  • Info
    3 Tbsp. Sun-Dried Tomato Pesto
  • 1 Shallot
  • 2 oz. Baby Spinach
  • 2 oz. Sliced Banana Peppers
  • Info
    4 oz. Light Cream
  • 1 Yellow Bell Pepper
  • Info
    ⅓ oz. Butter
  • ¼ tsp. Red Pepper Flakes
  • Info
    1 oz. Feta Cheese
  • Info
    6 oz. Campanelle Pasta

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
    629
  • Carbohydrates
    83g
  • Fat
    30g
  • Protein
    17g
  • Sodium
    1817mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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