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Penne Rustica with a Kick
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Penne Rustica with a Kick

Penne Rustica with a Kick

tossed with Asparagus & topped with Crispy Panko

The week just isn’t complete without at least one pasta night. If you agree, you’re in luck! Our chefs put together a dish that’s sure to curb the most ferocious of carb cravings. In this recipe you’ll find penne studded with tender asparagus, fresh tomatoes, and swirls of garlic herb butter. The dreamy dish is finished off with a sprinkle of Parmesan and your new secret culinary weapon: an almond, chili, and lemon panko topping. It’s so deliciously easy, don’t be surprised when you find yourself making this dish again and again.

Tags:
Veggie
Spicy
Allergens:
Wheat
Tree Nuts
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
DifficultyEasy

Ingredients

serving amount

6 ounce

Penne Pasta

(Contains Wheat)

6 ounce

Asparagus

1 unit

Roma Tomato

¼ ounce

Chives

1 unit

Lemon

¼ cup

Panko Breadcrumbs

(Contains Wheat)

½ ounce

Almonds

(Contains Tree Nuts)

1 teaspoon

Chili Flakes

2 tablespoon

Garlic Herb Butter

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

3 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat40 g
Saturated Fat19 g
Carbohydrate86 g
Sugar9 g
Dietary Fiber9 g
Protein20 g
Cholesterol75 mg
Sodium290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Strainer
Large Pan
Zester
Small Bowl

Instructions

Cook Pasta
1

Bring a large pot of salted water to a boil. Once boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Prep and Make Topping
2

Meanwhile, wash and dry all produce. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Dice tomato. Mince chives. Zest and quarter lemon. Melt 1 TBSP plain butter in a large pan over medium-high heat. Add panko and almonds; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. Turn off heat. Add a pinch of lemon zest and chili flakes. Transfer to a small bowl.

Cook Veggies
3

Heat a drizzle of olive oil in same pan over medium-high heat. Add asparagus and cook, stirring often, until bright green and tender, 2-4 minutes. Add tomato and cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper.

Toss Pasta
4

Add penne, garlic herb butter, half the Parmesan (you’ll use the rest later), and ⅓ cup reserved pasta cooking water (½ cup for 4 servings) to pan with veggies; stir until thoroughly combined. Season with salt and pepper.

Finish Pasta
5

Add 1 TBSP plain butter (2 TBSP for 4 servings), half the chives, remaining lemon zest, and as many remaining chili flakes as you like. Cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time.) Turn off heat; stir in a squeeze of lemon juice to taste. Taste and season with salt and pepper.

Serve
6

Divide pasta between bowls. Sprinkle with panko mixture and remaining Parmesan. Drizzle each bowl with olive oil. Garnish with remaining chives. Serve with remaining lemon wedges on the side.

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