Butter Bean + Tomato Pasta

with Whole Wheat Spaghetti and a Garlic White Wine Cream Sauce

25 min

Get 2 meals free with your first order.
Free delivery. Skip any week.
Contains: Milk, Sulphites, Wheat, and Gluten.

May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, Soy, and Tree Nuts.

What We'll Send

White Cooking Wine
Whole Wheat Spaghetti
Whipping Cream, 36%
Italian Parsley
Onion Diced 1/4"
Lemon
Red Pepper Flakes
Black Kale
Asiago Cheese
Cracked Black Pepper
Grape Tomatoes
Garlic
Canned Butter Beans
Herb Blend
Thyme Dried, Oregano, Basil Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 1106
Fat 48g
Protein 37g
Carbohydrates 137g

What You'll Need

Cooking Directions

0

Remember to reserve pasta water as instructed in Step 1 before draining pasta.

1

Cook Pasta

- Bring 2 1/2 litres (5 litres for 4 servings) salted water to a boil in a large pot.
- Add spaghetti pasta and cook for 7-9 minutes or until al dente.
- Reserve 1 cup (2 cups for 4 servings) pasta water and drain in a fine mesh sieve.
- Return pasta to pot with 1/2 tbsp. (1 tbsp. for 4 servings) olive oil and toss to coat. Set aside.

2

Prepare Ingredients
- Wash kale, tomatoes, lemon and Italian parsley.
- Remove kale leaves from stems. Finely chop stems into 1/4 inch pieces and tear leaves into 2 inch pieces.
- Cut tomatoes in half.
- Zest and cut lemon in half.
- Pick and chop parsley leaves.
- Rinse and drain butter beans in a fine mesh sieve.

3

Cook Vegetables
- Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large skillet over medium.
- Once hot, add garlic, onion, lemon zest and kale stems to skillet. Cook for 3-4 minutes or until vegetables are tender.
- Add herb blend, grape tomatoes and butter beans to skillet. Cook for 4-5 minutes or until tomatoes are softened.

4

Finish Pasta
- Add 1 tbsp. (2 tbsp. for 4 servings) butter, kale leaves, white cooking wine, whipping cream and Asiago cheese to skillet. Toss to combine with vegetables.
- Transfer vegetable mixture to pot along with cooked pasta, 1/2 cup (1 cup for 4 servings) reserved pasta water and half of the lemon juice. Cook on low for 2-3 minutes, or until pasta heats through and cheese melts.
- Add 1 tbsp. additional pasta water at a time until sauce thickens to desired texture.
- Season to taste with salt, black pepper and red pepper flakes.

5

Plate + Serve
- Divide pasta onto plates and top with vegetables and beans.
- Garnish with parsley and cracked black pepper to taste.
- Serve with remaining lemon wedges. Enjoy!

Try Fresh Prep today—skip any week or cancel any time

Get Started - See Pricing
Global News Vancouver
Daily Hive Vancouver
Georgia Straight Vancouver