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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

Vegetarian, Soy-Free

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)
Sun Basket 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, 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

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

5

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.

6

Serve

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

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