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Chickpea Penne with Roasted Cauliflower & Kale

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Chickpea Penne with Roasted Cauliflower & Kale

 8 oz penne made from chickpeas
 1 small head cauliflower, cut into florets
 2 cups packed baby kale
 2 tbsp olive oil
 ⅓ cup chopped hazelnuts
 ⅓ cup golden raisins
 ¼ cup grated parmesan cheese
 Crushed red pepper for garnish (optional)
1

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

2

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

3

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

Nutrition Facts

4 servings

Serving size

2 cups

Amount per serving
Calories385
% Daily Value *
Total Fat 18g24%

Saturated Fat 2g10%
Cholesterol 4mg2%
Sodium 540mg24%
Total Carbohydrate 47g18%

Dietary Fiber 11g40%
Total Sugars 14g
Protein 19g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.