Sun-Dried Tomato Pesto Spaghetti

with heirloom tomato bruschetta

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy, 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 heirloom cherry 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)

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

  • Calories
    690
  • Carbohydrates
    103g
  • Fat
    23g
  • Protein
    21g
  • Sodium
    1356mg

Recipe Steps

You Will Need

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

Before You Cook

  • Sun-Dried Tomato Pesto Spaghetti with heirloom tomato bruschetta
    1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 7-10 minutes. Drain in a colander and rinse with cold water to stop cooking process. Set aside. Reserve pot; no need to wipe clean. While pasta cooks, prepare ingredients.

  • Sun-Dried Tomato Pesto Spaghetti with heirloom tomato bruschetta
    2

    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).

  • Sun-Dried Tomato Pesto Spaghetti with heirloom tomato bruschetta
    3

    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 one half of prepared baking sheet.

  • Sun-Dried Tomato Pesto Spaghetti with heirloom tomato bruschetta
    4

    Roast Bruschetta and Toast Baguette

    Place halved baguette on other half of prepared baking sheet, cut side up. Leave enough space so baguette stays crispy. Drizzle baguette halves with 1 tsp. olive oil, remaining garlic, and a pinch of salt and pepper. Bake until baguette is toasted and lightly browned and bruschetta has softened, 7-10 minutes. While baguette and bruschetta cook, finish pasta.

  • Sun-Dried Tomato Pesto Spaghetti with heirloom tomato bruschetta
    5

    Toss the Pasta

    Heat 1 tsp. olive oil in pot used to cook pasta over medium heat. Add whole spinach leaves and cook until just wilted, 30 seconds. Add sun-dried tomato pesto and cook until warmed through, 1 minute. Remove pot from burner and add pasta and bruschetta. Toss to combine. Garnish pasta with red pepper flakes (to taste) and slivered almonds.

  • Sun-Dried Tomato Pesto Spaghetti with heirloom tomato bruschetta
    6

    Plate the Dish

    Add a serving of pasta to a plate or a shallow bowl. Serve with garlic bread garnished with thinly sliced spinach.