Quick Creamy Rigatoni Pepperonata with Goat’s Cheese, Kalamata Olives, and
with Goat’s Cheese and Kalamata Olives
Allergens:
Wheat
•Milk
•Pecans
•Sulphites
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time
Cooking Time
DifficultyEasy
Ingredients
serving amount
170 g
Rigatoni
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
1 cup
Goat Cheese
(Contains Milk)
1 unit(s)
Garlic, cloves
56 g
Yellow Onion, chopped
1 unit(s)
Crushed Tomatoes with Garlic and Onion
60 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
56 g
Pecans
(Contains Pecans May contain Mustard, Peanuts, Soy, Sulphites, Egg, Gluten, Milk)
56 g
Arugula and Spinach Mix
7 g
Thyme
2 tbsp
Balsamic Glaze
(Contains Sulphites May contain Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
2 unit(s)
Sour Cream
(Contains Milk)
Nutrition Values
Calories960 kcal
Fat27 g
Saturated Fat15 g
Carbohydrate111 g
Sugar26 g
Dietary Fiber12 g
Protein30 g
Cholesterol70 mg
Sodium830 mg
Trans Fat0.5 g
Potassium1500 mg
Calcium300 mg
Iron6 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.
Cooking Steps
1
- Before starting, bring a medium size pot with salted water to boil
- Wash and dry all produce.
- Remove 2 tbsp of butter from fridge and set aside.
- To the boiling water, add rigatoni. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 3/4cup (1 1/2cups) pasta water.
- Strain rigatoni, then return to the pot, off heat.
2
- Core, then cut pepper into 1/4-inch pieces.
- Drain, then roughly chop olives.
- Peel, then mince or grate garlic.
- Strip 1 tbsp (2 tbsp) Thyme leaves from the stems. Finely chop.
- In a small bowl combine softened butter and garlic. Set aside.
3
- Heat a large non-stick pan over medium.
When hot, add pecans to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) - Transfer to a plate.
4
- Re-heat the large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil and peppers, onions and thyme. Cook for 3-4 min, stirring often, until tender.
- Add crushed tomatoes. Cook for 3-4 min, stirring occasionally until sauce reduces slightly, 3-4 min.
5
- Add pasta, reserved pasta water, cheese, sourcream, olives, garlic butter and half the goat cheese.
- Cook for 1 min, stirring often until combined.
- Remove the pan from the heat. Add arugula and spinach blend. Stir to wilt, 1 min.
6
- Roughly chop the toasted pecans.
- Divide pasta between plates.
- Sprinkle toasted pecans and remaining goat cheese overtop.
- Drizzle balsamic glaze overtop.
