Meal Kit
Mediterranean-Style Penne in Sun-Dried Tomato Cream
with spinach and feta
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Patrick Le Beau
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)
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4 fl. oz. Cream Sauce Base
- 1 Red Bell Pepper
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5 oz. Penne Pasta
- 2 oz. Sliced Banana Peppers
- 2 oz. Baby Spinach
- 1 Shallot
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3 Tbsp. Sun-Dried Tomato Pesto
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1 oz. Feta Cheese
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⅓ oz. Butter
- 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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Calories630
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Carbohydrates73g
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Net Carbs65g
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Fat30g
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Protein17g
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Sodium1180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
Customize It Instructions
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Meatlovers! If using protein, pat dry and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using whole chicken breasts, on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using steak strips, separate into a single layer and coarsely chop. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using shrimp, cook until shrimp reach minimum internal temperature, 2-3 minutes per side. Add to pasta as desired.
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1 Cook the Pasta
Once water in medium pot 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 Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.
Coarsely chop spinach.Coarsely chop banana peppers.Peel and halve shallot. Cut halves into 1/4" dice. -
3 Start the Sauce
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add red bell pepper and a pinch of salt and pepper to hot pan. Stir occasionally until starting to brown, 2-3 minutes.Add shallot and stir occasionally until softened, 1-2 minutes.Stir in banana peppers (to taste) until warmed through, 30-60 seconds. -
4 Finish the Sauce
Add cream base, spinach, pesto, pasta, butter, half the reserved pasta cooking water, and a pinch of salt and pepper to hot pan. Bring to a simmer.
Once simmering, stir constantly until thickened and spinach just starts to wilt, 2-3 minutes.Remove from burner.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 cheese and red pepper flakes (to taste). Bon appétit!
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