In order to bring you the best organic produce, some ingredients may differ from those depicted.
Rigatoni with cauliflower and lemon
2 Servings, 650 Calories/Serving
In this robust pasta dish, a few simple but inspired steps transform everyday ingredients into something exceptional. Take the lemon: Chef Justine slices it into wheels, then browns them, which concentrates their sweetness and acidity. Searing cauliflower similarly brings its natural sugars into focus.
In your bag
- 5 ounces rigatoni
- 1 ounce pine nuts
- 1 tablespoon breadcrumbs
- 1 lemon
- ¾ pound cauliflower
- Peeled fresh garlic
- ¾ ounce capers
- Fresh rosemary
- ¼ teaspoon Aleppo pepper (optional)
- 2 ounces baby arugula
- 2 ounces Italian cheese blend (mozzarella - provolone)
Calories 650, Total Fat 29g (37% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 900mg (39% DV), Total Carb. 73g (27% DV), Fiber 8g (29% DV), Protein 24g
Contains: Milk, Tree Nuts, Wheat
Wash produce before use
Cook the rigatoni
Toast the pine nuts and breadcrumbs
Cook the lemon and cauliflower
- Cut half the lemon into thin wheels; cut half into wedges.
- Cut the cauliflower into small florets.
While the lemon wheels cool, add 1 tablespoon oil to the pan and warm until hot but not smoking. Add the cauliflower, season with salt, and cook, stirring occasionally, until browned and just tender, 6 to 8 minutes. While the cauliflower cooks, prepare the remaining ingredients.
Prep the remaining ingredients
- Finely chop enough garlic to measure 1 teaspoon.
- Rinse the capers.
- Strip the rosemary leaves from the stems; coarsely chop the leaves.
Finish the pasta