Meal Kit
Rachel's Rigatoni with Broccoli
and garlic bread croutons
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Fiber-Rich
- Vegetarian
Chef
Rachel Post
In Your Box (serves 2)
- 8 oz. Broccoli Florets
- 4 fl. oz. Cream Sauce Base
- 5 oz. Rigatoni Pasta
- 1 Ciabatta
- 2 oz. Shredded Cheddar Cheese
- 2 Green Onions
- 2 tsp. Mirepoix Broth Concentrate
- ¼ oz. AP Flour
- 2 Garlic Cloves
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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Calories740
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Carbohydrates87g
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Net Carbs80g
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Fat34g
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Protein24g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Plate
- 1 Colander/Strainer
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
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Cook Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Remove from burner. Reserve 3/4 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, cut broccoli into bite-sized pieces.Cut ciabatta into 1" dice.Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic. -
2 Toast the Garlic Bread Croutons
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add half the garlic (reserve remaining for sauce) to hot pan and stir occasionally until fragrant, 15-30 seconds.Add ciabatta and a pinch of salt. Stir occasionally until golden-brown, 2-4 minutes.Remove from burner. -
3 Cook the Broccoli
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and stir occasionally until tender, 2-3 minutes.Transfer broccoli to a plate. Wipe pan clean and keep over medium heat. -
4 Make the Sauce
Add 2 tsp. olive oil, remaining garlic, and white portions of green onions to hot pan. Stir occasionally until garlic is fragrant, 30-60 seconds.
Add flour and stir often until no dry flour remains.Add cream base, 1/4 cup reserved pasta cooking water, and mirepoix base. Stir occasionally until combined and sauce is slightly thickened, 2-3 minutes.If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Add Pasta and Finish Dish
Add pasta, broccoli, cheese, and 1/4 tsp. salt to hot pan. Stir often until coated and cheese has melted, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping pasta with croutons. Garnish with green portions of green onions. Bon appétit!
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