Vegetarian that 15% heavier than the average vegetarian meal.
Lightness2/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Vegetarian lovers
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
770
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Italian
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Rinse and dry all produce. Halve the baguette. Peel the garlic. Finely chop 1 clove and smash to a paste; roughly chop the remaining clove. Remove the kale stems and roughly chop the leaves.
2
Add the pasta to the boiling water. Cook 9-11 minutes until al dente. Drain, reserving 1/4 cup pasta water, and return to the pot.
3
Line a sheet pan with foil. Place the baguette halves cut-side up on the foil. In a bowl, combine the garlic paste, half the Italian seasoning, half the cheese, and 2 tablespoons olive oil; season with salt and pepper. Spread evenly on the baguette. Toast in the oven 6-8 minutes until lightly browned and crispy. Cover loosely with foil to keep warm.
4
Heat 2 teaspoons olive oil in a nonstick pan over medium-high. Add the chopped garlic and capers; season with salt and pepper. Cook stirring frequently 30 seconds to 1 minute until slightly softened. Add the tomato paste and remaining Italian seasoning; stir frequently 1-2 minutes until fragrant. Add the kale and 1 cup water (it may spatter); season. Cook stirring occasionally 5-6 minutes until the kale is wilted. Taste and season.
5
Add the cooked kale, cream (shake the bottle), and half the reserved pasta water to the pot; season with salt and pepper. Cook over medium-high, stirring vigorously, 30 seconds to 1 minute until the pasta is coated, adding more water gradually if needed. Taste and season. Serve with the garlic bread on the side. Top with the remaining cheese.
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Menus rotate every week, so the current lineup will not last.
With Capers & Garlic Bread makes Lumaca Rigata Pasta one of the Vegetarian options in Blue Apron's rotating weekly lineup.
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 40 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Rinse and dry all produce. Halve the baguette. Peel the garlic. Finely chop 1 clove and smash to a paste; roughly chop the remaining clove. Remove the kale stems and roughly chop the leaves.
Add the pasta to the boiling water. Cook 9-11 minutes until al dente. Drain, reserving 1/4 cup pasta water, and return to the pot.
Line a sheet pan with foil. Place the baguette halves cut-side up on the foil. In a bowl, combine the garlic paste, half the Italian seasoning, half the cheese, and 2 tablespoons olive oil; season with salt and pepper. Spread evenly on the baguette. Toast in the oven 6-8 minutes until lightly browned and crispy. Cover loosely with foil to keep warm.
Heat 2 teaspoons olive oil in a nonstick pan over medium-high. Add the chopped garlic and capers; season with salt and pepper. Cook stirring frequently 30 seconds to 1 minute until slightly softened. Add the tomato paste and remaining Italian seasoning; stir frequently 1-2 minutes until fragrant. Add the kale and 1 cup water (it may spatter); season. Cook stirring occasionally 5-6 minutes until the kale is wilted. Taste and season.
Add the cooked kale, cream (shake the bottle), and half the reserved pasta water to the pot; season with salt and pepper. Cook over medium-high, stirring vigorously, 30 seconds to 1 minute until the pasta is coated, adding more water gradually if needed. Taste and season. Serve with the garlic bread on the side. Top with the remaining cheese.
Lumaca Rigata Pasta is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Lumaca Rigata Pasta italian?
Lumaca Rigata Pasta is tagged as Italian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Lumaca Rigata Pasta take to prepare?
Lumaca Rigata Pasta is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
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