Sun-Dried Tomato Pesto Spaghetti

with 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, Tree Nuts

Vegetarian
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
    6 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
    835
  • Carbohydrates
    115g
  • Fat
    35g
  • Protein
    24g
  • Sodium
    1371mg

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
    1

    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
    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).

  • Step 3 - Prepare the 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 half of prepared baking sheet. Toss to season evenly, then spread into a single layer on their half. Place halved baguette on other half of prepared baking sheet, cut side up. Drizzle with 1 tsp. olive oil, remaining garlic, and a pinch of pepper. Roast in hot oven until baguette is toasted and lightly browned and bruschetta has softened, 7-10 minutes. While baguette and bruschetta roast, finish pasta.

  • Step 4 - Finish the Pasta
    4

    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 and cook until warmed through, 1 minute. Remove pot from burner and stir in pasta and bruschetta. Toss to combine.

  • Step 5 - Finish the Dish
    5

    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!