Rigatoni with cauliflower and lemon

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Rigatoni with cauliflower and lemon

Rigatoni with cauliflower and lemon

Soy-Free, Vegetarian

2 Servings, 650 Calories/Serving

40 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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)

Nutrition per serving

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


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rigatoni

Bring a pot of salted water to a boil. Add the rigatoni and cook, stirring occasionally, until just tender, 10 to 12 minutes. Drain, reserving ½ cup pasta water. While the rigatoni cooks, prepare the pine nuts and breadcrumbs.


Toast the pine nuts and breadcrumbs

In a pan over medium-low heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pine nuts and breadcrumbs and toast, stirring frequently, until lightly browned, 2 to 3 minutes. Transfer to a plate and season to taste with salt. Wipe out the pan.


Cook the lemon and cauliflower

  • Cut half the lemon into thin wheels; cut half into wedges.
  • Cut the cauliflower into small florets.
In the same pan, warm 1 teaspoon oil over medium-high heat until hot but not smoking. Add the lemon wheels and cook until browned, 2 to 3 minutes per side. Transfer to a work surface to cool, then coarsely chop.
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

Return the chopped lemon to the pan along with the garlic, capers, rosemary, and as much Aleppo pepper as you like. Cook until fragrant, 2 to 3 minutes. Add the rigatoni and the reserved pasta water, and cook, stirring occasionally, until the liquid is absorbed, 2 to 3 minutes. Remove from the heat; stir in the arugula and Italian cheese blend. Season to taste with salt and pepper.


Transfer the pasta to individual bowls. Sprinkle with the pine nuts and breadcrumbs. Serve with the lemon wedges.