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Creamy Spinach and Goat Cheese Rigatoni
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Creamy Spinach and Goat Cheese Rigatoni

Creamy Spinach and Goat Cheese Rigatoni

with Peas

Not all classics should be messed with, but when you add delicious veggies and tangy goat cheese to this pasta dish, you'll discover a little innovation can be a VERY good thing!

Tags:
Veggie
Allergens:
Gluten
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

170 g

Rigatoni

(Contains Gluten)

56 g

Goat Cheese

(Contains Milk)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

113 g

Green Peas

3 unit

Garlic, cloves

113 g

Baby Spinach

113 mL

Cream

(Contains Milk)

113 g

Yellow Onion

7 g

Parsley

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories900 kcal
Fat48 g
Saturated Fat29 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber9 g
Protein32 g
Cholesterol155 mg
Sodium790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan

Instructions

Prep
1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, peel, then mince or grate garlic. Peel, then cut onion into 1/4-inch pieces. Finely chop parsley. Roughly chop spinach.

Cook rigatoni
2

Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.

Start sauce
3

While rigatoni cooks, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then garlic, onions and peas. Season with salt and pepper. Cook, stirring often, until onions soften slightly, 3-4 min.

Finish sauce
4

Add cream, reserved pasta water and half the goat cheese to the pan. Season with salt and pepper, then stir to combine. Bring to a simmer and cook, stirring occasionally, until sauce thickens slightly, 5-6 min.

Cook spinach
5

When sauce is thickened, add spinach. Cook, stirring often, until wilted, 1-2 min.

Finish and serve
6

Add sauce to the pot with rigatoni. Divide rigatoni between plates. Crumble remaining goat cheese over top. Sprinkle with parsley and Parmesan.