Sun-Dried Tomato Pesto Spaghetti

with tomato bruschetta

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Tree Nuts

A note about serious food allergies

If you're ready for a fresh take on “spaghetti and red sauce,” this is the meal for you. Sun-dried tomatoes create a jammy, concentrated flavor base for this pesto in a pasta dish that's intense in the best possible way. It's accentuated by grape tomatoes, fresh spinach, and slivered almonds for a meal that's just as easy as sauce from a jar, and way more satisfying.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 2 oz. Spinach
  • Info
    5 oz. Spaghetti
  • 4 oz. Grape Tomatoes
  • Info
    1 Mini Baguette
  • Info
    ½ cup Sun-Dried Tomato Pesto
  • Info
    1 oz. Slivered Almonds
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander

Before You Cook

  • Step 1 - Cook the Pasta

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Drain in a colander and rinse with cold water to stop the cooking process. Set aside in colander. Reserve pot; no need to wipe clean. While pasta cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Coarsely chop tomatoes. Mince garlic. Halve baguette lengthwise. Stack two spinach leaves, roll up, and slice thinly across the length (reserve remaining whole leaves for pasta).

  • Step 3 - Prepare the Bruschetta

    Prepare the Bruschetta

    Combine tomatoes, half the garlic (reserve remaining for bread), 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on half of prepared baking sheet. Spread into a single layer on their half. Place halved baguette on other half of baking sheet, cut side up. Drizzle with 1 tsp. olive oil, remaining garlic, and a pinch of salt and pepper. Roast in hot oven until baguette is toasted and lightly browned and tomatoes have softened, 7-10 minutes. While baguette and bruschetta roast, finish pasta.

  • Step 4 - Finish the Pasta

    Finish the Pasta

    Return pot used to cook pasta to medium heat and add 1 tsp. olive oil. Add whole spinach leaves and ¼ tsp. salt to hot pot and cook until just wilted, 30 seconds. Stir in sun-dried tomato pesto until warmed through, 1 minute. Remove from burner and stir in pasta and bruschetta.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with slivered almonds, red pepper flakes (to taste), and thinly sliced spinach. Bon appétit!