Family Meal Kit
One-Pot Creamy Sun-Dried Tomato Rigatoni
with asparagus and zucchini
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
-
Under %{max_calories} caloriesVegetarian
Chef
Patrick Le Beau
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
-
8 fl. oz. Cream Sauce Base
- 2 Zucchini
- 12 oz. Asparagus
-
10 oz. Rigatoni
-
3 oz. Sun Dried Tomato Pesto
-
1 oz. Shredded Parmesan Cheese
- 2 Garlic Cloves
- 2 tsp. Seasoned Salt Blend
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)
-
Calories490
-
Carbohydrates64g
-
Net Carbs58g
-
Fat19g
-
Protein16g
-
Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 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
-
Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
-
If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
-
If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
-
If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
-
Add protein to meal as desired.
-
1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Remove from burner. Reserve 1 cup pasta cooking water.Drain pasta in a colander/strainer. Set aside. Reserve pot; no need to wipe clean.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Trim woody ends off asparagus and cut into 1” lengths.
Trim zucchini, halve lengthwise, and cut into 1/4" half-moons on an angle. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Mince garlic. -
3 Cook the Vegetables
Return pot used to cook pasta to medium-high heat and add 1 Tbsp. olive oil.
Add asparagus, zucchini, seasoned salt, and a pinch of pepper to hot pot. Stir occasionally until vegetables are tender, 5-7 minutes.If asparagus are thinner than a pencil, check for doneness sooner. -
4 Make the Sauce
Stir in cream base, pesto, garlic, and half the cheese (reserve remaining for garnish). Bring to a simmer, stirring constantly.
-
5 Add Pasta and Finish Dish
Once simmering, stir in pasta and 1/4 cup reserved pasta cooking water. If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Stir occasionally until sauce coats pasta, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, garnishing with remaining cheese. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
