All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
Before You Cook
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
Prepare The Ingredients
Trim woody ends off asparagus and cut into 1” lengths (Time: 1:11) On an angle (Time: 1:07)
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. (Time: :48)
Cook The Pasta
Once water is boiling, add pasta and cook until al dente, 3-5 minutes
Drain in a colander and rinse with water.
While pasta cooks, cook the vegetables.
Cook The Vegetables
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and asparagus to hot pan. Stir occasionally until lightly browned and tender, 5-6 minutes. Add peas and zucchini and cook 3-4 minutes. Add garlic salt, tuscan tomato sauce, basil pesto, and 1 cup of water and stir to combine. Bring mixture to a simmer. Add pasta and toss.
Finish The Dish
Plate dish as pictured on front of card, topping with Parmesan cheese. Bon appétit!
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