Rigatoni with cauliflower and lemon
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, Protein: 24 g, Fiber: 8 g, Total Fat: 29 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 7 g, Cholesterol: 25 mg, Sodium: 900 mg, Carbohydrates: 73 g, Added Sugar: 0 g.
Contains: Milk, Tree Nuts, Wheat