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Unstuffed Fresh Pasta Shells

with Artichokes & Leafy Greens

Cooking time

15 minutes

Servings

2/4

Calories

700 /serving

Uno, due, tre. Putting this filling Italian meal on the table is as easy as one, two, three. Let a fresh squeeze of lemon, deeply savoury roasted garlic and Grana Padano be your spirit guides for a generous vegetarian pasta night.

We will send you:

  • 50g Diced onions
  • 1 Lemon
  • 120g Baby greens (baby spinach or kale)
  • 225g Fresh conchiglie pasta
  • 15g Minced roasted garlic
  • 170ml Marinated artichokes (jar)
  • 25g Grana Padano (contains rennet)
  • 90ml Heavy cream

Contains: Eggs • Milk • Wheat

You will need:

Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
35 g
Saturated Fat
15 g
Sodium
830 mg
Total Carb
77 g
Sugars
5 g
Protein
23 g
Fibre
7 g
Preparation
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Boil the pasta

  • Bring a medium pot of salted water to a boil.

  • Add the pasta; stir gently to separate.

  • Boil, 6 to 8 min., until al dente.


  • Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.


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Mise en place

  • Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.

  • Drain the artichokes and pat dry; chop.

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Start the sauce

  • In a large pan, heat a drizzle of oil on medium.

  • Add the onions and sauté, 2 to 3 min., until fragrant.

  • Add the garlic and artichokes. Sauté, 2 to 3 min., until fragrant.

  • Add the cream and ½ the reserved cooking water. Cook, stirring occasionally, 2 to 3 min., until slightly thickened.


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Finish the sauce & combine the pasta

  • To the pan, add the spinach, pasta, lemon juice and ½ the cheese

  • Cook, stirring often, 1 to 2 min., until combined and the spinach has wilted; season with S&P.

  • If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.

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Plate your dish

  • Divide the pasta between your plates.

  • Garnish with the lemon wedges and remaining cheese. Bon appétit!


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