Meal Kit
Creamy Tuscan Tomato Cauliflower Rigatoni
with shaved Parmesan and croutons
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Jimmy Cababa
In Your Box (serves 2)
- 12 oz. Cauliflower Florets
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5 oz. Rigatoni
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4 oz. Light Cream
- 2 oz. Tuscan Tomato Sauce
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½ oz. Shaved Parmesan
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½ oz. Cheese and Garlic Croutons
- 1 tsp. Onion Salt
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.
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Nutrition (per serving)
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Calories560
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Carbohydrates75g
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Net Carbs69g
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Fat23g
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Protein16g
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Sodium1460mg
Recipe Steps
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook The Pasta
Coarsely chop the croutons. Set aside.
Add 1 tsp of salt to the water. Once water is boiling, add pasta and cook until al dente, 11-12 minutes. Strain and reserve 1 cup of pasta water.While pasta cooks, prepare the cauliflower. -
2 Cook The Caulifower
Cut cauliflower florets into 1” pieces.
Place a large nonstick pan over medium heat and add 2 tsp. olive oil. Add cauliflower florets to hot pan and stir often until browned, 3-4 minutes. Add onion salt, 1/4 tsp salt and a pinch of a pepper. Add 2 TB water and cover. Cook for 3-4 minutes or until tender. -
3 Finish The Dish
Remove lid and add pasta, tomato sauce, cream and 1/4 cup of pasta water. Bring to a simmer.
Plate dish as pictured on front of card, topping with parmesan and croutons. Bon appétit!
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