Meal Kit
Pesto Ricotta and Vegetable Flatbread
with corn and arugula
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Patrick Le Beau
Anytime is an excellent time to start in on the summer tastes; corn, bright bursts of red juicy tomatoes, and herbaceous basil pesto. Put it all on a flatbread… livin' is easy in every bite.
In Your Box (serves 2)
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2 Naan Flatbreads
- 1 Yellow Onion
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4 oz. Part-Skim Ricotta Cheese
- 4 oz. Grape Tomatoes
- 3 oz. Corn Kernels
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2 oz. Basil Pesto
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½ oz. Shredded Parmesan Cheese
- ½ oz. Baby Arugula
- 2 Garlic Cloves
- 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) BqBBKaqm
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Calories680
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Carbohydrates82g
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Net Carbs76g
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Fat31g
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Protein25g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 diced chicken breasts, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using shrimp, pat dry and cook until shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to flatbread as desired.
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1 Toast the Flatbreads
Place flatbreads directly on oven rack in hot oven and toast until golden-brown and crispy, 12-14 minutes.
While flatbreads toast, continue recipe. -
2 Prepare the Ingredients
Halve tomatoes.
Halve and peel onion. Cut halves into 1/4" dice.Mince garlic.Combine ricotta, pesto, and a pinch of salt and pepper in a mixing bowl. Set aside. -
3 Start the Vegetables
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add onions to hot pan and stir occasionally until starting to soften, 2-4 minutes.Add corn and garlic and stir occasionally until corn is lightly browned, 2-3 minutes. -
4 Finish the Vegetables
Stir tomatoes, 1/4 tsp. salt, and a pinch of pepper into hot pan until combined.
Remove from burner. Stir in red pepper flakes (to taste) until combined. -
5 Finish the Dish
Plate dish as pictured on front of card, spreading pesto-ricotta mixture on flatbreads, and topping with vegetables, arugula, and Parmesan. Bon appétit!
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