In order to bring you the best organic produce, some ingredients may differ from those depicted.
Tagliatelle with broccoli rabe, sun-dried tomatoes, hazelnuts, and ricotta
2 Servings, 700 Calories/Serving
Sun-dried tomatoes may have been an 1980s fad, but we’ve never stopped cooking with them. We love their umami taste and chewy texture in this easy vegetarian pasta. Broccoli rabe, sometimes called rapini, is a member of the turnip family and has a spicy flavor similar to turnip greens. Chef Justine stirs in creamy ricotta cheese to temper its pepperiness.
In your bag
- 5 ounces tagliatelle (contains wheat)
- 1 red onion
- 1 bunch broccoli rabe
- 1 ounce sun-dried tomatoes
- 1 Meyer lemon
- 1½ ounces hazelnuts
- ¼ teaspoon Aleppo chile flakes (optional)
- ½ cup fresh ricotta
Calories: 700, Protein: 31 g, Fiber: 8 g, Total Fat: 29 g, Monounsaturated Fat: 17 g, Polyunsaturated Fat: 4 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Sodium: 650 mg, Carbohydrates: 86 g, Added Sugars: 0 g.
Contains: Milk, Tree Nuts, Wheat
Wash produce before use
Cook the pasta
While the water heats and the tagliatelle cooks, start preparing the components for the sauce.
Prep the red onion and broccoli rabe
- Peel and coarsely chop the red onion.
- Trim any tough ends from the stems of the broccoli rabe; cut the broccoli rabe into 1-inch lengths.
Cook the onion
While the onion cooks, prepare the garnishes.
Prep the garnishes; finish the pasta
- Coarsely chop the sun-dried tomatoes.
- Zest and juice the Meyer lemon.
- Coarsely chop the hazelnuts.