Meal Kit
Family
One-Pan Summer Bounty Pasta
with zucchini, corn, and tomatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Vegetarian
Chef
Hannah Fenton
In Your Box (serves 4)
- 8 fl. oz. Cream Sauce Base
- 12 oz. Campanelle Pasta
- 8 oz. Grape Tomatoes
- 1 Zucchini
- 5 oz. Frozen Corn
- 2 oz. Grated Parmesan Cheese
- 2 oz. Sun Dried Tomato Pesto
- ¾ oz. Roasted Garlic & Herb Butter
- ¼ cup Panko Breadcrumbs
- 0.28 oz. Lemon Juice
- 6 Chive Sprigs
- 1 tsp. Garlic Salt
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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Calories590
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Carbohydrates83g
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Net Carbs74g
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Fat22g
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Protein19g
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Sodium1240mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Colander/Strainer
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.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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Add protein to meal as desired.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer and set aside. Wipe pan clean and reserve.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and slice thinly into half-moons.
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Mince chives. -
3 Toast the Panko
Return pan used to cook pasta to medium heat.
Add half the butter (reserve remaining for vegetables) and a pinch of salt to hot pan. Stir often until melted, 30-60 seconds.Add panko and stir often until golden-brown, 2-3 minutes.Transfer panko to a plate. Wipe pan clean and keep over medium heat Pan will be hot! Use caution. -
4 Cook the Vegetables
Add 2 tsp. olive oil, zucchini, tomatoes, garlic salt, and a pinch of pepper to hot pan. Stir occasionally until zucchini is slightly browned and tomatoes are tender, 5-7 minutes.
Add corn, remaining butter, and a pinch of salt. Stir often until combined and corn is heated through, 2-3 minutes. -
5 Add Sauce and Pasta and Finish Dish
Add cream base, 2 Tbsp. reserved pasta cooking water, pesto, 3/4 the cheese (reserve remaining for garnish), 1/4 tsp. salt, and lemon juice to hot pan. Stir to combine and bring to simmer.
Once simmering, add pasta and a pinch of salt. Stir often until sauce is slightly thickened and pasta is heated through, 3-4 minutes.If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pasta with remaining cheese, panko, and chives. Bon appétit!
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