Meal Kit

Mediterranean-Style Penne 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 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
    5 oz. Penne Pasta
  • Info
    1 oz. Feta Cheese
  • ¼ tsp. Red Pepper Flakes
  • Info
    ⅓ oz. Butter
  • 2 oz. Baby Spinach
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Red Bell Pepper
  • 2 oz. Sliced Banana Peppers
  • 1 Shallot
  • Info
    3 Tbsp. Sun-Dried Tomato Pesto

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
    610
  • Carbohydrates
    71g
  • Fat
    30g
  • Protein
    17g
  • Sodium
    1730mg

Recipe Steps

You Will Need

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

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
  1. 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 8-10 minutes.

    Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.

    While pasta cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into 1/4" dice.

    Peel and mince shallot.

    Coarsely chop banana peppers.

    Coarsely chop spinach.

    CHANGED TO RED BELL PEPPER INSTEAD OF YELLOW

  3. 3

    Start the Sauce

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add red bell pepper, a pinch of 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) until warmed through, 30 seconds.

  4. 4

    Finish the Sauce

    Add cream base, 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.

    LIGHT CREAM SWAPPED TO CREAM BASE

  5. 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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