Chickpea Penne with Roasted Cauliflower and KaleChickpea Penne with Roasted Cauliflower and Kale
Chickpea Penne with Roasted Cauliflower and Kale
Chickpea Penne with Roasted Cauliflower and Kale
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Recipe - Dearborn Market
ChickpeaPennewithRoastedCauliflowerandKale.jpg
Chickpea Penne with Roasted Cauliflower and Kale
Prep Time20 Minutes
Servings4
Cook Time20 Minutes
Calories385
Ingredients
1 package (8 ounces) penne made from chickpeas
1 small head cauliflower, cut into florets
2 cups packed baby kale
2 tbs olive oil
1/3 cup chopped hazelnuts
1/3 cup golden raisins
1/4 cup grated Parmesan cheese
Crushed red pepper for garnish (optional)
Directions

1. Preheat oven to 425°. Cook pasta as the label directs; drain, return to saucepot, and cover.

 

2. In a large bowl, toss cauliflower, kale, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread on a rimmed baking pan. Roast vegetables for 20 minutes or until cauliflower is golden brown.

 

3. In a large skillet, toast hazelnuts over medium heat for 4 minutes or until lightly browned and fragrant, stirring occasionally; transfer to a plate to cool.

 

4. Add cauliflower mixture, raisins, cheese, and 1/8 teaspoon salt to saucepot with pasta; toss to combine. Makes about 8 cups.

 

5. Serve pasta sprinkled with hazelnuts and crushed red pepper, if desired.

 

Dietitian Tip: Swap in different vegetables like broccoli or Brussels sprouts, depending on your family's favorites, to make this meal your own!

 

Nutritional Information
  • 18 g Fat
  • 2 g Saturated Fat
  • 4 mg Cholesterol
  • 540 mg Sodium
  • 47 g Carbohydrates
  • 11 g Fiber
  • 14 g Sugars
  • 0 g Added Sugars
  • 19 g Protein
20 minutes
Prep Time
20 minutes
Cook Time
4
Servings
385
Calories

Shop Ingredients

Makes 4 servings
1 package (8 ounces) penne made from chickpeas
Banza Rotini Made from Chickpeas Pasta, 8 oz
Banza Rotini Made from Chickpeas Pasta, 8 oz
$4.69$0.59/oz
1 small head cauliflower, cut into florets
Organic Cauliflower, 1 each
Organic Cauliflower, 1 each
$4.99
2 cups packed baby kale
Earthbound Farm Organic Baby Kale, 5 oz
Earthbound Farm Organic Baby Kale, 5 oz
$3.99$0.80/oz
2 tbs olive oil
Colavita The Essential Olive Oil, 25.5 fl oz
Colavita The Essential Olive Oil, 25.5 fl oz
$19.49$0.76/fl oz
1/3 cup chopped hazelnuts
Balocco Wafers Hazelnut, 6.17 oz
Balocco Wafers Hazelnut, 6.17 oz
$2.69$0.44/oz
1/3 cup golden raisins
Sun-Maid California Golden Raisins, 12 oz
Sun-Maid California Golden Raisins, 12 oz
$4.79$0.40/oz
1/4 cup grated Parmesan cheese
Kraft Grated Parmesan Cheese, 8 oz
Kraft Grated Parmesan Cheese, 8 oz
$5.99$0.75/oz
Crushed red pepper for garnish (optional)
McCormick Crushed Red Pepper, 1.5 oz
McCormick Crushed Red Pepper, 1.5 oz
$3.19$2.13/oz

Nutritional Information

  • 18 g Fat
  • 2 g Saturated Fat
  • 4 mg Cholesterol
  • 540 mg Sodium
  • 47 g Carbohydrates
  • 11 g Fiber
  • 14 g Sugars
  • 0 g Added Sugars
  • 19 g Protein

Directions

1. Preheat oven to 425°. Cook pasta as the label directs; drain, return to saucepot, and cover.

 

2. In a large bowl, toss cauliflower, kale, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread on a rimmed baking pan. Roast vegetables for 20 minutes or until cauliflower is golden brown.

 

3. In a large skillet, toast hazelnuts over medium heat for 4 minutes or until lightly browned and fragrant, stirring occasionally; transfer to a plate to cool.

 

4. Add cauliflower mixture, raisins, cheese, and 1/8 teaspoon salt to saucepot with pasta; toss to combine. Makes about 8 cups.

 

5. Serve pasta sprinkled with hazelnuts and crushed red pepper, if desired.

 

Dietitian Tip: Swap in different vegetables like broccoli or Brussels sprouts, depending on your family's favorites, to make this meal your own!