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!
- 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
Shop Ingredients
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!