Baby Portobello and Orecchiette Primavera

Name: Baby Portobello and Orecchiette Primavera with Asparagus, Bell Peppers, and Chives
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Yellow Onion; 2 clove Garlic; ¼ ounce Chives; 4 ounce Mushrooms; 6 ounce Asparagus; 1 unit Red Bell Pepper; 6 ounce Orecchiette Pasta; 1 teaspoon Chili Flakes; 4 tablespoon Sour Cream; ¼ cup Parmesan Cheese; 2 teaspoon Olive Oil; unit Salt; unit Pepper

with Asparagus, Bell Peppers, and Chives

Recipe Development TeamPublished on March 23, 2017

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Pasta primavera takes its name from the Italian word for spring—its defining feature being the inclusion of plenty of seasonal produce. And with loads of bell pepper, mushrooms, asparagus, and chives, there’s no denying that our version takes this mandate to the max. The veggies are tossed together with orecchiette pasta shells and a sauce that coats everything in rich creaminess.

Tags:

Spicy

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

1 unit

Yellow Onion

2 clove

Garlic

¼ ounce

Chives

4 ounce

Mushrooms

6 ounce

Asparagus

1 unit

Red Bell Pepper

6 ounce

Orecchiette Pasta

(Contains: Wheat)

1 teaspoon

Chili Flakes

4 tablespoon

Sour Cream

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2301 kJ

Calories550 kcal

Fat16 g

Saturated Fat7 g

Carbohydrate84 g

Sugar12 g

Dietary Fiber8 g

Protein22 g

Cholesterol35 mg

Sodium230 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

•Large Bowl

•Slotted Spoon

•Large Pan

Instructions

Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and dice onion. Mince or grate garlic. Finely chop chives. Trim, then thinly slice mushrooms. Trim woody bottom ends from asparagus, then cut into 1-inch pieces. Core, seed, and remove white ribs from bell pepper, then cut into 1-inch squares.

Fill a large bowl with ice water. Once water in pot is boiling, add asparagus. Cook until bright green but still crisp, 2-3 minutes. Using a slotted spoon, transfer to bowl with ice water. Add orecchiette to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.

Heat a drizzle of olive oil in a large pan over medium heat. Add mushrooms and cook, tossing, until tender and a few shades darker, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.

Heat a drizzle of olive oil in same pan over medium heat. Add onion and bell pepper. Cook, tossing, until lightly browned, 6-8 minutes. Stir in garlic and a pinch of chili flakes (to taste). Cook until fragrant, about 30 seconds. Season with salt and pepper.

Drain ice water from asparagus. Add to pan with orecchiette, mushrooms, sour cream, Parmesan, half the chives, and a splash of reserved pasta cooking water to pan. Toss until well combined and a thick sauce has formed, 1-2 minutes. Season with salt and pepper. TIP: Add more pasta cooking water to loosen if sauce is thick.