Meal Kit

Sun-Dried Tomato Pesto Spaghetti

with garlic bread

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Tree Nuts (Almonds), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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 tomatoes, fresh spinach, and almonds for a meal that's just as easy as sauce from a jar, and way more satisfying. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.

In Your Box (serves 2)

  • 2 Roma Tomatoes
  • Info
    5 oz. Spaghetti
  • Info
    ½ cup Sun-Dried Tomato Pesto
  • Info
    1 French Roll
  • 2 oz. Baby Spinach
  • Info
    ½ oz. Slivered Almonds
  • 2 Garlic Cloves
  • ¼ tsp. Red Pepper Flakes

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.

  • 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

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

  • Meatlovers! If using protein, pat dry and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using whole chicken breasts, on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes per side. If using diced chicken breasts, stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, cook until shrimp reach minimum internal temperature, 2-3 minutes per side. Add to pasta as desired.

  1. 1

    Start the Pasta

    Once water in medium pot is boiling, add pasta and cook until al dente, 8-10 minutes.

    Reserve 1/4 cup pasta cooking water. Drain in a colander and rinse with cold water. Set aside. Reserve pot; no need to wipe clean.

    While pasta cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Core tomatoes and cut into 1/4" dice.

    Halve French roll lengthwise.

    Stack two spinach leaves, roll up, and slice thinly across the width. (Reserve remaining whole spinach leaves for pasta.)

    Mince garlic.

  3. 3

    Roast Tomatoes and Bake Garlic Bread

    Combine tomatoes, half the garlic (reserve remaining for bread), 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on one half of prepared baking sheet. Spread into a single layer on their half.

    Place French roll on other half of baking sheet, cut side up. Top evenly with 1 tsp. olive oil, remaining garlic, and a pinch of salt and pepper.

    Roast in hot oven until roll is toasted and lightly browned and tomatoes have softened, 7-10 minutes.

  4. 4

    Finish the Pasta

    Return pot used to cook pasta to medium heat and add 1 tsp. olive oil. Add whole spinach leaves and 1/4 tsp. salt to hot pot and stir until just wilted, 30-60 seconds.

    Stir in pesto until warmed through, 30-60 seconds.

    If too dry, add pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

    Remove from burner and stir in pasta and roasted tomatoes until combined.

  5. 5

    Finish the Dish

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

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