Tagliatelle with broccoli rabe, sun-dried tomatoes, hazelnuts, and ricotta

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

Tagliatelle with broccoli rabe, sun-dried tomatoes, hazelnuts, and ricotta

Soy-Free, Vegetarian, Protein Plus

2 Servings, 700 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 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

Nutrition per serving

Calories 700, Total Fat 29g (37% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 650mg (28% DV), Total Carb. 86g (31% DV), Fiber 8g (29% DV), Protein 31g
Contains: Milk, Tree Nuts, Wheat


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

Wash produce before use


Cook the pasta

Bring a medium pot of salted water to a boil. Add the tagliatelle and cook until just tender, 7 to 9 minutes. Drain, reserving ½ cup pasta cooking water.
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

In a large pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt, and cook, stirring often, until softened and caramelized, 10 to 12 minutes.
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.
When the onion is softened and browned, add the broccoli rabe and sun-dried tomatoes to the pan with the ½ cup reserved pasta water and as much Aleppo chile as you like. Cook over medium-high heat, stirring a few times, until the broccoli rabe is tender, 3 to 4 minutes. Stir in the tagliatelle, Meyer lemon zest, and 1 tablespoon Meyer lemon juice. Cook until warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the pasta to individual bowls. Garnish with the ricotta and hazelnuts and serve.