Tomato-Herb Spaghetti with a Kick
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Tomato-Herb Spaghetti with a Kick

Tomato-Herb Spaghetti with a Kick

plus Spinach & Toasted Garlic Panko

We’ve given classic red-sauce spaghetti a serious glow up! You’ll add in a dose of rich, tangy crème fraîche for velvety richness, a punchy pinch (or two) of crushed chili flakes for heat, a generous handful of spinach for color (and vitamins, why not?), and best of all, a crispy, crunchy toasted garlic-thyme panko topping that, along with a shower of Parmesan, takes this simple, comforting bowl of pasta to the next level.

Calorie Smart

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

Total Time30 minutes
Prep Time5 minutes


serving amount

2 clove


1 unit


¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ ounce


6 ounce


(Contains Wheat)

1 unit

Tomato Paste

1 teaspoon

Chili Flakes

5 ounce


2 tablespoon

Crème Fraîche

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories530 kcal
Fat14 g
Saturated Fat5 g
Carbohydrate83 g
Sugar8 g
Dietary Fiber6 g
Protein19 g
Cholesterol20 mg
Sodium320 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.


Large Pot
Large Pan



• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Dice tomato into ½-inch pieces.

Toast Panko

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add panko, half the garlic, and half the thyme sprigs; season with salt and pepper. Cook, stirring, until golden brown, 3-5 minutes. • Turn off heat; transfer to a plate and discard thyme sprigs. Wipe out pan.

Cook Spaghetti

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¼ cup pasta cooking water (1⁄3 cup for 4 servings), then drain.

Start Sauce

• Heat a drizzle of oil in pan used for panko over medium-high heat. Add diced tomato, remaining garlic, and remaining thyme sprigs; cook, stirring occasionally, until tomato is lightly browned, 1-2 minutes. Carefully remove and discard thyme sprigs. • Add tomato paste to pan; season with salt and pepper. Cook, stirring constantly, until thoroughly combined, 1-2 minutes.

Finish Sauce

• Stir in ¾ cup plain water (1 cup for 4 servings) and as many chili flakes as you like. Cook, stirring frequently, until sauce has slightly thickened and diced tomato is softened, 2-4 minutes. • Add spinach; season with salt and pepper. Cook, stirring frequently, until wilted, 1-3 minutes. • Turn off heat; taste and season with more salt and pepper if desired. Keep covered off heat until ready to use.

Toss Pasta

• Return pan with sauce to medium heat. Add drained spaghetti and cook, stirring in splashes of reserved pasta cooking water as needed, until pasta is thoroughly coated in sauce, 1-2 minutes. • Remove from heat and stir in crème fraîche. Taste and season with salt and pepper if desired. TIP: For a richer pasta, stir in 1 TBSP butter (2 TBSP for 4 servings) along with crème fraîche.


• Divide pasta between shallow bowls. Top with toasted panko and Parmesan and serve.

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