Meal Kit
Spinach and Artichoke Steak Campanelle
with baby spinach and croutons
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 10 oz. Steak Strips
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6 oz. Campanelle Pasta
- 3 oz. Artichoke Hearts
- 2 oz. Baby Spinach
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2 oz. Cream Cheese
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1 oz. Shredded Mozzarella
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1 oz. Grated Parmesan
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1 oz. Cheese and Garlic Croutons
- 2 tsp. Chimichurri Seasoning
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) QOjGV73w
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Calories880
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Carbohydrates83g
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Net Carbs79g
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Fat38g
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Protein52g
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Sodium1520mg
Recipe Steps
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
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1 cooking pasta
8 cups, 2 t salt 12-13 minutes
strain and reserve 3/4 C water -
2 prep
cut artichokes in 1/2
coarse chop croutons -
3 cooking steak
large non stick, medium high heat 2 t oil sear steak 3 minutes, season pinch pepper and 1/4 t salt
stiradd artichoke, cook 2 minutes, add seasoning blend and remove from heat -
4 making sauce
same pan from cooking pasta, add 1/2 c pasta cooking water and cream cheese, bring to a simmer and stir to break up cheese, once cheese is melted, whisk in parm and mozz and stir until fully melted
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5 finish pasta
add pasta to pan w/ steak and return to medium heat
stir in spinach, 1/4 c pasta water and cheese sauce, cook 1 minute until spinach wilts and sauce coats pastaplate and top w/ croutons
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