Meal Kit
Spinach and Artichoke Penne
with Parmesan
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
- Mediterranean
Chef
Sarah Thomsen
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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4 fl. oz. Cream Sauce Base
- 6 oz. Artichoke Hearts
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5 oz. Penne Pasta
- 5 oz. Baby Spinach
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2 oz. Cream Cheese
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1 oz. Shredded Parmesan Cheese
- 1 oz. Diced Seasoned Roasted Red Tomatoes
- 2 Garlic Cloves
- 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) bO9r983n
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Calories560
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Carbohydrates67g
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Net Carbs60g
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Fat25g
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Protein20g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 2 Colander/Strainers
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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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Add protein to meal as desired.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely chop spinach.
Drain artichokes in another colander/strainer, rinse, and pat dry. Coarsely chop.Thinly slice garlic. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add garlic to hot pan and stir occasionally until aromatic, 15-30 seconds.Add spinach, artichokes, 1/4 tsp. salt, and red pepper flakes (to taste). Stir occasionally until spinach is wilted, 3-4 minutes. -
4 Add the Sauce and Pasta
Stir softened cream cheese, cream base, and 1/4 tsp. salt into hot pan. Bring to a simmer.
Once simmering, stir often until combined, 30-60 seconds.Stir in 1/2 cup reserved pasta cooking water, shredded cheese (reserve a pinch for garnish), and tomatoes. Stir in pasta and bring to a boil.Once boiling, stir occasionally until sauce is slightly thickened, 1-2 minutes.Remove from burner. If sauce is too thick, add additional reserved 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 pasta with reserved shredded cheese. Bon appétit!
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