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Chickpea Penne with Roasted Cauliflower & Kale

Chickpea Penne with Roasted Cauliflower & Kale

Prep time: 20
Cook Time: 20
Serves: 4

  • 1 package (8 ounces) penne made from chickpeas
  • 1 small head cauliflower, cut into florets
  • 2 cups packed baby kale
  • 2 tablespoons olive oil
  • 1/3 cup chopped hazelnuts
  • 1/3 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.

Per serving (2 cups): 385 Calories, 18g Fat (2g Saturated), 4mg Cholesterol, 540mg Sodium, 47g Carbohydrates, 11g Fiber, 14g Sugars, 0g Added Sugars, 19g Protein

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

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