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Mediterranean-Style Penne
with sun-dried tomato cream and feta
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 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 pan is 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
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8 oz. Cooked Penne Pasta
- 4 oz. Mixed Diced Peppers
- 2 oz. Baby Spinach
- 2 oz. Sliced Banana Peppers
- 1 Shallot
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1 oz. Sun Dried Tomato Pesto
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1 oz. Feta Cheese Crumbles
- 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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Calories420
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Carbohydrates52g
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Net Carbs46g
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Fat19g
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Protein11g
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Sodium970mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes. If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes. Add to penne as desired.
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1 Prepare the Ingredients
Tear spinach into smaller pieces.
Coarsely chop banana peppers.Peel and halve shallot. Cut halves into 1/4" dice. -
2 Start the Sauce
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add diced peppers and a pinch of salt and pepper to hot pan. Stir occasionally until starting to brown and soften, 3-5 minutes.Add shallots and stir occasionally until softened, 1-2 minutes.Stir in banana peppers (to taste) until warmed through, 30-60 seconds. -
3 Add Pasta and Finish Sauce
Add cream base, spinach, pesto, pasta, 2 Tbsp. water, half the cheese (reserve remaining for garnish), and a pinch of salt and pepper to hot pan. Bring to a simmer.
Once simmering, stir constantly until thickened and spinach is wilted, 2-3 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing pasta with remaining cheese and red pepper flakes (to taste). Bon appétit!
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