Meal Kit
Roasted Garlic Cream Rigatoni with Brussels Sprouts
with walnuts and garlic bread
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Walnuts), Milk, Wheat
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Vegetarian
Chef
Jimmy Cababa
Brussels, those tiny heads of cabbage, are one of the best delights the veggie kingdom has to offer. It provides the perfect balance to this pasta, with fresh spinach, pungent garlic, and nutty Parmesan to augment these spritely sprouts. This easy meal practically screams “bow to the best green around.” Mad respect.
In Your Box (serves 2)
- 8 oz. Brussels Sprouts
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5 oz. Rigatoni
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4 oz. Light Cream
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1 Ciabatta
- 2 oz. Baby Spinach
- 1 Shallot
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1 oz. Grated Parmesan
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½ oz. Walnut Halves
- 4 Garlic Cloves
- 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.
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Nutrition (per serving) WPeMgvPk
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Calories780
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Carbohydrates94g
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Net Carbs85g
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Fat36g
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Protein24g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Large Non-Stick Pan
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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Meat lovers! If using protein, cook prior to making garlic bread. Use a medium-non-stick pan over medium-high heat with 2 tsp. olive oil.
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If using chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Season all over with 1/4 tsp. salt. Add to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Stir into pasta in Step 5.
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If using Italian sausage, on a separate cutting board, remove sausage from casing. Add to hot pan and break into smaller pieces with a spoon until no pink remains, 4-6 minutes. Stir into pasta in Step 5.
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If using salmon, pat dry and season flesh-side with a pinch of salt. Add to hot pan, skin-side up, and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Serve on the side.
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1 Roast Garlic and Brussels Sprouts
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Place on prepared baking sheet and toss with 1 tsp. olive oil, seasoned salt, and a pinch of salt and pepper. Massage seasoning into sprouts and spread, cut-side down, into a single layer on one half of baking sheet.
Place garlic on a piece of foil and drizzle with 1 tsp. olive oil. Form a pouch around garlic and place on empty half of baking sheet.Roast in hot oven until garlic is tender and Brussels sprouts are browned, 14-16 minutes.While Brussels sprouts roast, boil pasta. -
2 Boil the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta into a colander. Set aside.While pasta cooks, prepare ingredients. -
3 Prepare the Ingredients
Peel and halve shallot. Slice into thin rounds.
Coarsely chop walnuts.Coarsely chop spinach. -
4 Make the Garlic Bread
Carefully, remove garlic from pouch and mince.
In a mixing bowl, combine 1 tsp. olive oil, half the garlic, and half the Parmesan (reserve remaining of each for pasta).Spread garlic mixture evenly onto cut-side of ciabatta. Place directly on oven rack, cut-side up, and bake until golden brown, 5-7 minutes.Carefully halve baked ciabatta on an angle.While garlic bread bakes, finish pasta. -
5 Finish Pasta and Finish Dish
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add remaining roasted garlic, shallot, and a pinch of salt and pepper to hot pan. Stir constantly until shallot is softened, 1-2 minutes.
Stir in cream, pasta cooking water, spinach, and bring to a simmer. Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.Stir in Brussels sprouts and pasta. Remove from burner and stir in remaining Parmesan.Plate dish as pictured on front of card, garnishing pasta with walnuts and serving with garlic bread. Bon appétit!
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