Meal Kit
Sun-Dried Tomato Pesto Spaghetti
with garlic bread
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Tree Nuts (Almonds), Milk, Wheat
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Vegetarian
Chef
David Padilla
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. 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)
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5 oz. Spaghetti
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1 Mini Baguette
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½ cup Sun-Dried Tomato Pesto
- 4 oz. Grape Tomatoes
- 2 oz. Baby Spinach
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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.
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Nutrition (per serving) N3DNwvqj
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Calories940
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Carbohydrates108g
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Net Carbs96g
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Fat48g
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Protein22g
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Sodium1930mg
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
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Meatlovers! If adding protein, pat dry and season both sides with a pinch of salt and pepper. Cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using diced chicken, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and cook undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side. If using Impossible burger, break up burger until heated through, 4-6 minutes. If using flank steak, separate into a single layer before patting dry. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add proteins to pasta as desired.
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1 Cook the Pasta
Once water 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 Prepare the Ingredients
Coarsely chop tomatoes.
Halve baguette lengthwise.Stack two spinach leaves, roll up, and slice thinly across the width. (Reserve remaining whole spinach leaves for pasta.)Mince garlic. -
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 baguette 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 baguette is toasted and lightly browned and tomatoes have softened, 7-10 minutes. -
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 sun-dried tomato 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 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!
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