Yogurt Penne Alfredo

with artichokes and crispy onions

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
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 you!
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.

In Your Box (serves 2)

  • 2 oz. Julienned Sun-Dried Tomatoes
  • 1 Shallot
  • 2 oz. Baby Spinach
  • Info
    1 oz. Crispy Fried Onions
  • Info
    6 oz. Penne Pasta
  • Info
    4 oz. Greek Yogurt
  • 1 Tbsp. Meatloaf Seasoning
  • Info
    2 oz. Grated Parmesan
  • 3 oz. Artichoke Hearts

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
    658
  • Carbohydrates
    84g
  • Fat
    22g
  • Protein
    29g
  • Sodium
    1511mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    Prepare the Ingredients

    Peel and mince shallot. Drain artichokes and coarsely chop. Crush crispy onions.

  • 3

    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.

  • 4

    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.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with crispy onions and reserved Parmesan. Bon appétit!

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