Meal Kit
with arrabiata sauce and Caesar salad
Prep & Cook Time:25-35 min.
Difficulty Level:Intermediate
Spice Level:Medium
Cook Within:7 days
Contains:Milk, Eggs, Wheat, Soy
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
If you've ever eaten a baked penne dish, you know what the best part is: the crispy pasta around the edges! Now imagine if you had a whole plate of those brown, crispy-yet-tender pasta pieces. Wonder no more with this pan-fried penne dish. Cooked pasta gets lightly browned and topped with zesty tomato sauce for an experience so satisfying, plain boiled pasta might not cut it anymore.
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- 14oz.Crushed Tomatoes
- 12oz.Cauliflower Florets
- 1Romaine Heart
- 6oz.Penne Pasta
- 1½oz.Mayonnaise
- 1oz.Grated Parmesan Cheese
- 2tsp.Tomato Paste
- 2Garlic Cloves
- 0.17fl. oz.White Wine Vinegar
- 1tsp.Italian Seasoning Blend
- ½tsp.Red Pepper Flakes
Contains: Sulfites
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)Wq4kjnP4
Calories
640Carbohydrates
94gNet Carbs
77gFat
22gProtein
22gSodium
970mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Baking Sheet
- 1Colander
- 1Medium Pot
- 1Mixing Bowl
- 1Large Oven-Safe Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Cut end off romaine, halve lengthwise, then coarsely chop. Mince garlic. Cut cauliflower florets into even, bite-sized pieces no larger than 1".
Roast Cauliflower and Make Caesar Dressing
Place cauliflower florets on prepared baking sheet. Drizzle with 2 tsp. olive oil and season with a pinch of salt and pepper. Roast 12 minutes or until almost tender. Remove from oven, sprinkle with half the Parmesan, and roast 7 more minutes, or until cheese browns lightly. In a large mixing bowl, whisk mayonnaise, vinegar, half the garlic, and remaining Parmesan (reserving a pinch for garnish). Season to taste with salt and pepper and set aside.
Cook the Pasta
Add penne pasta to boiling water and cook 9 minutes until al dente. Before draining, reserve 1/2 cup pasta cooking water for sauce. Drain pasta in colander, being sure to drain as thoroughly as possible. While in colander, drizzle and toss pasta with 2 tsp. olive oil to keep from sticking. Return pot to stove (no need to wipe clean.)
Make the Arrabiata Sauce
In pot used to cook pasta, heat 1 tsp. olive oil over medium-high heat. Add remaining garlic and red pepper flakes (a little goes a long way with red pepper flakes, so use less if you prefer a milder sauce) and cook 20 seconds until fragrant. Add Italian seasoning and tomato paste and cook 1 more minute. Add crushed tomatoes and reserved pasta water, bring to a simmer, and cook 5-8 minutes until thickened slightly. Set aside and keep warm.
Pan Fry the Pasta
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat until oil is hot and shimmering. Working in batches, add a single layer of pasta to pan. Allow to cook undisturbed for 3-4 minutes. Not moving pasta around allows it to brown and develop a highly desirable crispness. After underside has browned, stir gently and cook 3 more minutes, stirring occasionally. Don't worry if pasta only browns on one side: two different textures are ideal. Keep finished batches warm on baking sheet in oven.
Plate the Dish
Place a pool of arrabiata sauce on bottom of plate. Top with pan-fried penne and roasted cauliflower. Top with one more spoonful of sauce and remaining Parmesan. Toss romaine lettuce with Caesar dressing and serve salad on the side.
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