Meal Kit
Yogurt Penne Alfredo
with artichokes and crispy onions
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Patrick Le Beau
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)
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6 oz. Penne Pasta
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4 oz. Greek Yogurt
- 3 oz. Artichoke Hearts
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2 oz. Grated Parmesan
- 2 oz. Baby Spinach
- 2 oz. Julienned Sun-Dried Tomatoes
- 1 Shallot
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1 oz. Crispy Fried Onions
- 1 Tbsp. Meatloaf Seasoning
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) Mqg6x5Pn
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Calories680
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Carbohydrates88g
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Net Carbs82g
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Fat23g
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Protein28g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Colander
- 1 Large Non-Stick Pan
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
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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 3/4 cup reserved pasta cooking water (reserve remaining for finishing sauce), artichokes, sun-dried tomatoes, pasta, seasoning blend, and 1/4 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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