Preheat oven to 425°. Cook pasta as label directs; drain, return to saucepot and cover.
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.
In large skillet, toast hazelnuts over medium heat 4 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool.
Add cauliflower mixture, raisins, cheese and 1/8 teaspoon salt to saucepot with pasta; toss to combine. Makes about 8 cups.
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!
Ingredients
Directions
Preheat oven to 425°. Cook pasta as label directs; drain, return to saucepot and cover.
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.
In large skillet, toast hazelnuts over medium heat 4 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool.
Add cauliflower mixture, raisins, cheese and 1/8 teaspoon salt to saucepot with pasta; toss to combine. Makes about 8 cups.
Serve pasta sprinkled with hazelnuts and crushed red pepper, if desired.