Express
Sun-Dried Tomato and Cauliflower Pasta
with garlic croutons
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Vegetarian
Chef
Tom Scodari
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
- 8 oz. Cauliflower Florets
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8 oz. Cooked Penne Pasta
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2 oz. Sun Dried Tomato Pesto
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1 oz. Sicilian Sauce
- 2 Green Onion
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½ oz. Cheese and Garlic Croutons
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½ oz. Shredded Parmesan Cheese
- 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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Calories650
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Carbohydrates84g
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Net Carbs72g
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Fat27g
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Protein23g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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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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 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 and cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. Add to pasta as desired.
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1 Prepare the Ingredients
Using hands, break cauliflower into bite-sized pieces.
Crush croutons in shipping bag.Drain and rinse chickpeas.Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Cook the Cauliflower
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add cauliflower, 1/4 cup water, a pinch of salt, and white portions of green onions to hot pan. Bring to a simmer.
Once simmering, cover and cook until water is mostly evaporated and cauliflower is tender, 3-5 minutes.Transfer cauliflower to a plate. Keep pan over medium-high heat; no need to wipe clean. -
3 Add the Pasta and Chickpeas
Add 1 tsp. olive oil, chickpeas, pasta, garlic salt, and 1/4 cup water to hot pan and bring to a simmer.
Once simmering, stir often until pasta is heated through, 3-5 minutes. -
4 Add Sauce and Cauliflower and Finish Dish
Add sauce (to taste), pesto, cheese, and cauliflower and stir to combine.
Remove from burner.Plate dish as pictured on front of card, topping pasta with croutons and green portions of green onions. Bon appétit!
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