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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
  cup chopped hazelnuts
  cup golden raisins
 ¼ cup grated parmesan cheese
 Crushed red pepper for garnish (optional)

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.

Nutrition Facts

Serving Size 2 cups

Servings 0

Amount Per Serving
Calories 385
% Daily Value *
Total Fat 18g28%

Saturated Fat 2g10%
Cholesterol 4mg2%
Sodium 540mg23%
Total Carbohydrate 47g16%

Dietary Fiber 11g44%
Sugars 14g
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.