Tagliatelle with broccoli rabe, sun-dried tomatoes, hazelnuts, and ricotta
25 – 35 Minutes
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 Sugar: 0 g.
Contains: Milk, Tree Nuts, Wheat