Creamy Sun-Dried Tomato and Asparagus Rigatoni

with cheesy garlic bread

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Let's just be honest, here: You've been doing great. You've paid all your bills on time, gotten ahead of some home repairs, and you've even been exercising regularly. Now it's time to treat yourself to all the creamy pasta comfort you've been missing: two cheeses and a cream sauce, with some fresh asparagus to keep you on the (slightly) healthy kick. Great jobs deserve even greater meals. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top._

In Your Box (serves 2)

  • Info
    5 oz. Rigatoni
  • 5 oz. Asparagus
  • Info
    4 oz. Light Cream
  • Info
    1 oz. Shredded Mozzarella
  • Info
    3 Tbsp. Sun-Dried Tomato Pesto
  • Info
    1 Ciabatta
  • ¼ tsp. Red Pepper Flakes
  • 2 Garlic Cloves
  • Info
    2 oz. Grated Parmesan
  • 1 tsp. Seasoned Salt Blend

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    781
  • Carbohydrates
    83g
  • Fat
    38g
  • Protein
    29g
  • Sodium
    1597mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan
  • 1 Colander

Before You Cook

  • 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 11-13 minutes. Reserve ½ cup pasta cooking water. Drain pasta into a colander. Set aside. While pasta cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim woody ends off asparagus and cut into 1” lengths on an angle. Halve ciabatta, if necessary. Mince garlic.

  • 3

    Make the Garlic Bread

    In a mixing bowl, combine 2 tsp. olive oil and garlic. Place ciabatta on prepared baking sheet, cut side up. Spread garlic-olive oil mixture on ciabatta. Top evenly with mozzarella and half the Parmesan (reserve remaining for pasta). Bake in hot oven until cheese is melted and ciabatta is golden brown, 5-7 minutes. While ciabatta bakes, make sauce.

  • 4

    Make the Sauce

    Place a large non-stick pan over medium-high heat with 1 tsp. olive oil. Add asparagus, seasoned salt, and a pinch of pepper. Stir occasionally until tender but still crisp, 3-5 minutes. Stir in cream, pesto, and remaining Parmesan. Bring to a simmer while stirring constantly until cheese melts, 1-2 minutes. Once simmering, stir in pasta and half the pasta cooking water. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste). Bon appétit!

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