Sicilian rigatoni with orange segments and roasted cauliflower
Gluten-Free, Soy-Free, Vegetarian, Mediterranean, Family-Friendly
25 – 40 Minutes
Not your typical Italian preparation, this vegetarian and gluten-free pasta dish celebrates the exciting flavors of Sicily: sweet, savory, tangy, and nicely spicy.
In your bag
- 5 ounces gluten-free rigatoni
- ½ head cauliflower
- 1 red onion
- 1 orange
- 3 tablespoons walnuts
- 6 or 7 sprigs fresh flat-leaf parsley
- 1 or 2 sprigs fresh thyme
- 2 tablespoons currants
- ½ teaspoon piment d’Espelette (optional)
- ⅓ cup fresh ricotta
The French culinary term suprême, or “best part,” originally described boneless chicken breasts. It was later applied to citrus segments that have had their peel, pith, membrane, and any seeds removed. Et voilà! Clean, beautiful segments of the highest quality.
Calories: 650, Protein: 18g (36% DV), Fiber: 10g (40% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 8g, Saturated Fat: 5g (25% DV), Cholesterol: 15mg (5% DV), Sodium: 75mg (3% DV), Carbohydrates: 82g (27% DV), Total Sugars: 11g, Added Sugar: 0g (0% DV).
Contains: Milk, Tree Nuts
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.