Meal Kit

Whole Wheat Lemon-Cream Spaghetti

with pine nuts and raspberry vinaigrette salad

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Tree Nuts (Pine Nuts), 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
  • Vegetarian

Bring a whole lot of fancy to your spaghetti dinner with this whole wheat version with lemon cream and toasted pine nuts. Whole wheat pasta is packed with vitamins and nutrients like fiber, meaning you're not only getting a serving of healthy whole grains, but also 100% of your daily recommended deliciousness! But don't stop reading there, because we've saved the best news for last: all cooking happens in one pan. Easy, nutritious, and delicious! What's not to love?

In Your Box (serves 2)

  • 1 Romaine Heart
  • 2 Roma Tomatoes
  • Info
    6 oz. Whole Wheat Spaghetti
  • 1 Lemon
  • 3 oz. Spinach
  • 1 Persian Cucumber
  • Info
    1½ oz. Pine Nuts
  • 2 tsp. Vegetable Base
  • 2 Garlic Cloves
  • Info
    4 fl. oz. Chef's Heavy Cream
  • 1½ fl. oz. Gluten-Free Fat-Free Raspberry Vinaigrette

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Medium Pan
  • 1 Mixing Bowl

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
  1. 1

    Toast the Pine Nuts

    Place a medium pan over medium heat. Add pine nuts to hot, dry pan and toast, stirring frequently, until nuts are aromatic and light brown, about 2-5 minutes. Remove pine nuts to a plate and reserve pan for cooking pasta (no need to wipe clean).

  2. 2

    Cook the Pasta

    Mince garlic. Break spaghetti in half and place in medium pan used to toast pine nuts. Add half the garlic, cooking cream, vegetable base, 3 1/4 cups water, and 1 1/2 tsp. salt to pan. Cover, place over high heat, and bring to a boil. Uncover, reduce to a strong simmer, and cook 12-15 minutes, stirring occasionally, until pasta is al dente and liquid has reduced to a light creamy sauce that just clings to pasta. Taste and add a pinch of salt if desired.

  3. 3

    Prepare the Ingredients

    While pasta cooks, zest lemon, halve, and juice. Hold romaine head at root end and chop coarsely. Cut Roma tomatoes into 1/4" dice. Trim cucumbers and cut on an angle into 1/4” ovals.

  4. 4

    Make the Salad

    Combine raspberry vinaigrette, romaine, spinach, cucumber, remaining garlic, and half the tomatoes in a mixing bowl. Toss and season to taste with salt and pepper.

  5. 5

    Plate the Dish

    Give pasta a final toss with 2 Tbsp. lemon juice and place in a shallow bowl. Garnish with lemon zest (to taste), remaining tomatoes, pine nuts, and a pinch of freshly ground black pepper. Serve salad on the side.

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