Express
Stovetop Ratatouille Ziti
with lemon ricotta
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 15 oz. Crushed Tomatoes
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8 oz. Cooked Ziti Pasta
- 1 Zucchini
- 4 oz. Mixed Diced Peppers
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2 oz. Part-Skim Ricotta Cheese
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1 oz. Red Pepper Pesto
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1 oz. Shredded Parmesan Cheese
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1 oz. Basil Pesto Butter
- 2 tsp. Minced Garlic and Parsley
- 0.14 oz. Lemon Juice
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) 4P6BGRPY
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Calories550
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Carbohydrates58g
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Net Carbs54g
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Fat27g
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Protein22g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
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. If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using filets mignon, 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. Add protein to meal as desired.
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1 Make the Sauce
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced peppers to hot pan. Stir occasionally until tender, 6-8 minutes.
Add minced garlic and parsley and stir occasionally until fragrant, 30-60 seconds.Add pesto, tomatoes, 1/4 tsp. salt, and a pinch of pepper. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 3-5 minutes.While sauce cooks, continue recipe. -
2 Cook the Zucchini
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
If you receive asparagus, trim off woody ends and cut into 1" pieces.Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini and a pinch of salt and pepper to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Asparagus may need more time. Add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. -
3 Add the Pasta and Zucchini
Add butter, half the Parmesan (reserve remaining for garnish), 1/4 tsp. salt, pasta, and zucchini to hot pan with sauce. Stir often until combined and pasta is heated through, 2-3 minutes.
Remove from burner. -
4 Make Lemon Ricotta and Finish Dish
In a mixing bowl, combine lemon juice, ricotta, and a pinch of salt and pepper. Set aside.
Plate dish as pictured on front of card, topping pasta with remaining Parmesan and lemon ricotta. Bon appétit!
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