Meal Kit
One Pan Farfalle with Roasted Red Pepper
With Spinach, Kalamata Olives, and Parmesan
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat, Soy
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Vegetarian
Chef
Jimmy Madla
Give your colander the night off with this one pan linguine. That's right, you only have to dirty one pan to pull off this hearty, delicious pasta dinner that's chock-full of Mediterranean inspired goodness. The easy cleanup is just one of many things to love about this dish. Once you take a bite of veggie packed linguine flecked with toasted breadcrumbs and shaved Parmesan cheese, you'll see what we mean.
In Your Box (serves 2)
- 14 oz. Artichoke Hearts
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6 oz. Farfalle Pasta
- 1 Lemon
- 3½ oz. Roasted Red Peppers
- 3 oz. Spinach
- 1 oz. Pitted Kalamata Olives
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0.9 oz. Butter
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½ oz. Seasoned Croutons
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½ oz. Shaved Parmesan
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1 tsp. Gluten-Free Minor's Vegetable Base
- 1 Garlic Clove
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) QPGbNE3E
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Calories610
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Carbohydrates98g
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Net Carbs96g
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Fat16g
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Protein21g
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Sodium820mg
Recipe Steps
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 Prepare the Ingredients
Thoroughly rinse produce and pat dry. Dice roasted red pepper into 1/2” pieces. Zest and halve lemon. Mince garlic. Take 4 leaves of spinach and slice into thin ribbons for garnish (chiffonade). Reserve remaining spinach. Halve olives. Crush croutons into crumbs (you can crush them right in their bag).
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2 Start the Pasta
Add farfalle, roasted red pepper, garlic, artichokes, olives, butter, 2 tsp. olive oil, vegetable base, 1/2 tsp. salt, and 3 cups water to a medium pan (12" diameter). Place pan over high heat, cover, and bring to a boil. Stir gently to ensure pasta isn't sticking, but make sure to keep pasta completely submerged.
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3 Cook the Pasta
Lower heat to a strong simmer (around medium-high heat, depending on your stove) and cook, uncovered, stirring occasionally, until pasta is al dente and water has been absorbed by the pasta, about 9-12 minutes. The natural starches in pasta will thicken any residual liquid into the consistency of a slightly thin sauce which clings to the noodles.
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4 Finish the Pasta
Squeeze lemon juice into pasta (to taste). Add spinach (reserving spinach ribbons for garnish) and stir until it just wilts. Season to taste with salt and pepper.
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5 Plate the Dish
Divide pasta between two plates and garnish with Parmesan, minced spinach, lemon zest (to taste), and crushed croutons.
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