Meal Kit
Italian Pork Wedding Pasta
with Swiss chard and tomatoes
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat, Soy
Chef
Scott Gorsky
We love Italian Wedding, or “married” soup so much, we decided to reinvent it as a pasta dish. We've kept the spirit, but changed some of the parts. Ditalini is traded in for ziti, and kale is upgraded to fresh Swiss chard. However, the best parts remain the same: the savory pork and rich Italian flavors, including cheesy, nutty Parmesan, making this “marriage” just as loving and successful as the soup variety.
In Your Box (serves 2)
- 10 oz. Ground Pork
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6 oz. Ziti
- 1 Roma Tomato
- 4 oz. Swiss Chard
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2 oz. Sour Cream
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1 oz. Grated Parmesan
- 4 tsp. Mirepoix Broth Concentrate
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½ oz. Seasoned Croutons
- 2 tsp. Italian Seasoning Blend
- ¼ tsp. Red Pepper Flakes
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) yOk07A3m
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Calories820
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Carbohydrates78g
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Net Carbs71g
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Fat37g
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Protein46g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 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
Customize It Instructions
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If using Impossible burger, follow same instructions as ground pork in Step 3, breaking up burger until heated through, 4-6 minutes.
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If using ground beef, follow same instructions as ground pork in Step 3, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Follow same instructions as ground pork in Step 3, cooking until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.
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If using chicken, pat dry and cut into 1” dice. Follow same instructions as ground pork in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander. Set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Stem Swiss chard and coarsely chop leaves.
Core tomato and cut into 1/2" dice.Coarsely crush croutons and combine with a pinch of Parmesan (reserve remaining for pasta). Set aside. -
3 Cook the Ground Pork
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground pork, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often, breaking up meat, until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 4-6 minutes. -
4 Add the Pasta
Add Swiss chard, tomato, mirepoix base, and seasoning blend to hot pan. Stir constantly until chard is wilted, 1-2 minutes.
Stir in reserved pasta cooking water and pasta until combined.Remove from burner. Stir in sour cream, remaining Parmesan, red pepper flakes (to taste), 1/4 tsp. salt, and a pinch of pepper until combined. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with crushed Parmesan-crouton mixture. Bon appétit!
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