Meal Kit
Roasted Red Pepper Steak Spaghetti
with spinach and Parmesan
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
No muss, no fuss, no drama… that's how you like your dinners. We know, we understand; sometimes the love of the art of cooking just has to be replaced with “I want something delicious, fast and easy.” Tangy roasted red pepper combines with another distinct tang, tomato, and, with the cream cheese and Parmesan, becomes a restaurant-level sauce you make in less time than it takes to say “I want something delicious, fast and easy.” (Okay, maybe not that fast.)
In Your Box (serves 2)
- 10 oz. Steak Strips
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5 oz. Spaghetti
- 1 Yellow Onion
- 2 oz. Baby Spinach
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1 oz. Light Cream Cheese
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1 oz. Grated Parmesan Cheese
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2 Tbsp. Roasted Red Pepper Pesto
- 1 Tbsp. Tomato Puree
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) oPNm9B3X
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Calories740
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Carbohydrates68g
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Net Carbs60g
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Fat34g
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Protein46g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Medium Pot
- 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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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.
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If using diced chicken breasts, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using scallops, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, cooking until browned and scallops reach minimum internal temperature, 1-2 minutes per side.
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If using shrimp, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 3, cooking until browned and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Pasta
Once water in medium pot is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Peel and halve onion. Slice thinly.
Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt and a pinch of pepper. -
3 Cook the Onion and Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add onion to hot pan and stir occasionally until softened, 2-3 minutes.Add steak strips and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. -
4 Cook the Sauce
Stir tomato puree, half the pasta cooking water, pesto, cream cheese, and 1/2 tsp. salt into hot pan until combined. Bring to a simmer.
Once simmering, stir occasionally until thickened, 3-5 minutes.Stir in pasta and spinach and cook until spinach is just wilted, 1-2 minutes.Remove from burner. Stir in Parmesan (reserve a pinch for garnish) until combined. Rest, 3 minutes.If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with reserved Parmesan. Bon appétit!
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