One Pan Farfalle with Roasted Red Pepper

With Spinach, Kalamata Olives, and Parmesan

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

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

Give your colander the night off with this one pan linguine. That's right, you only have to dirty one pan to pull off this hearty, delicious pasta dinner that's chock-full of Mediterranean inspired goodness. The easy cleanup is just one of many things to love about this dish. Once you take a bite of veggie packed linguine flecked with toasted breadcrumbs and shaved Parmesan cheese, you'll see what we mean.

In Your Box (serves 2)

  • 3½ oz. Roasted Red Peppers
  • 1 Lemon
  • 1 Garlic Clove
  • 14 oz. Artichoke Hearts
  • 3 oz. Spinach
  • 1 oz. Pitted Kalamata Olives
  • Info
    ½ oz. Seasoned Croutons
  • Info
    6 oz. Farfalle Pasta
  • Info
    0.9 oz. Butter
  • Info
    1 tsp. Gluten-Free Minor's Vegetable Base
  • Info
    ½ oz. Shaved Parmesan

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
    626
  • Carbohydrates
    99g
  • Fat
    17g
  • Protein
    21g
  • Sodium
    759mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pan
  • 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Dice roasted red pepper into ½” pieces. Zest and halve lemon. Mince garlic. Take 4 leaves of spinach and slice into thin ribbons for garnish (chiffonade). Reserve remaining spinach. Halve olives. Crush croutons into crumbs (you can crush them right in their bag).

  • 2

    Start the Pasta

    Add farfalle, roasted red pepper, garlic, artichokes, olives, butter, 2 tsp. olive oil, vegetable base, ½ tsp. salt, and 3 cups water to a medium pan (12" diameter). Place pan over high heat, cover, and bring to a boil. Stir gently to ensure pasta isn't sticking, but make sure to keep pasta completely submerged.

  • 3

    Cook the Pasta

    Lower heat to a strong simmer (around medium-high heat, depending on your stove) and cook, uncovered, stirring occasionally, until pasta is al dente and water has been absorbed by the pasta, about 9-12 minutes. The natural starches in pasta will thicken any residual liquid into the consistency of a slightly thin sauce which clings to the noodles.

  • 4

    Finish the Pasta

    Squeeze lemon juice into pasta (to taste). Add spinach (reserving spinach ribbons for garnish) and stir until it just wilts. Season to taste with salt and pepper.

  • 5

    Plate the Dish

    Divide pasta between two plates and garnish with Parmesan, minced spinach, lemon zest (to taste), and crushed croutons.

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