Creamy Lemon-Basil Pork Rigatoni

Name: Creamy Lemon-Basil Pork Rigatoni with Zucchini
Total time: 20 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 4 ounce Cream Sauce Base; 10 ounce Ground Pork; 1 teaspoon Garlic Powder; 1 unit Lemon; 6 ounce Rigatoni Pasta; 1 unit Zucchini; 2 unit Scallions; 2 tablespoon Cream Cheese; 1 ounce Basil Paste; Salt; Pepper; Cooking Oil

with Zucchini

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The bright, fresh flavor of basil balances a rich, creamy sauce in this cozy bowl of pasta that's perfect for any night of the week. Garlicky ground pork joins tender zucchini in a lemon-infused basil cream sauce that coats rigatoni pasta. A final garnish of crisp scallion greens ties this quick and comforting meal together.

Tags:

Quick

•Easy Prep

•New

•Family Friendly

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Cream Sauce Base

(Contains: Milk)

10 ounce

Ground Pork

1 teaspoon

Garlic Powder

1 unit

Lemon

6 ounce

Rigatoni Pasta

(Contains: Wheat)

1 unit

Zucchini

2 unit

Scallions

2 tablespoon

Cream Cheese

(Contains: Milk)

1 ounce

Basil Paste

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories920 kcal

Fat50 g

Saturated Fat19 g

Carbohydrate77 g

Sugar10 g

Dietary Fiber6 g

Protein38 g

Cholesterol180 mg

Sodium520 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

•Strainer

•Large Pan

•Zester

Instructions

PDF

• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. Zest and quarter lemon.

• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 3⁄4 cup pasta cooking water, then drain.

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add pork*, scallion whites, garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until lightly browned, 2-4 minutes. • Add zucchini and continue to cook, stirring constantly, until zucchini is tender and pork is cooked through, 2-3 minutes more. • Stir in cream sauce base, cream cheese, basil paste, and 1⁄4 cup pasta cooking water (1⁄2 cup for 4 servings). Simmer until slightly thickened, 1-2 minutes.

• Reduce heat to low. To pan with sauce, add drained rigatoni and as much lemon juice and lemon zest as you like (we used the juice from one wedge and a pinch of zest; two wedges and a large pinch of zest for 4 servings). Toss to coat. (TIP: If needed, stir in additional reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.) Taste and season with salt and pepper if desired. • Divide pasta between shallow bowls. Top with scallion greens. Serve with any remaining lemon wedges on the side.

Ground Meat is fully cooked when internal temperature reaches 160°.