Butter Bean + Tomato Pasta

with Whole Wheat Spaghetti and a Garlic White Wine Cream Sauce

Easy | 25 min

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Contains: Milk, Sulphites, and Wheat.

May Contain: Egg, Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, and other sources of Gluten.

What We'll Send

Black Kale
Garlic
Grape Tomatoes
Cracked Black Pepper
Asiago Cheese
Red Pepper Flakes
Onion Diced 1/4"
Italian Parsley
Whole Wheat Spaghetti
Canned Butter Beans
Lemon
Whipping Cream, 36%
White Cooking Wine
Herb Blend
Basil Dried, Oregano, Thyme 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, barley, rye, oats, triticale, 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.

Nutritional Info Per Serving
Calories 1124
Fat 48g
Protein 34g
Carbohydrates 140g

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!

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