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
A note about serious food allergies
We know what you're thinking: Yogurt is for breakfast with granola and orange juice. Or it's a frozen ice cream replacement (a much less flavorful replacement at that). But this delectable dairy delight is more versatile than the breakfast nook or late night snack. It melds all the various flavors of this pasta perfectly: briny artichoke, rich Parmesan, and the light acid of tomatoes. You'll never consign yogurt to such a side snack again.
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.
You Will Need
Large Non-Stick Pan
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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Peel and mince shallot.
Drain artichokes and coarsely chop.
Crush crispy onions.
Start the Sauce
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add shallot and stir occasionally until tender, 2-3 minutes.
Stir in ¾ cup reserved pasta cooking water (reserve remaining for finishing sauce), artichokes, sun-dried tomatoes, pasta, seasoning blend, and ¼ tsp. salt. Stir occasionally until sauce is thickened, 1-2 minutes.
Remove from burner.
Finish the Sauce
Add spinach, yogurt, and half the Parmesan (reserve remaining for garnish) to pan. Stir until thoroughly combined.
If sauce is too thick, add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card, garnishing with crispy onions and reserved Parmesan. Bon appétit!
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