PASTA WITH CAULIFLOWER AND COLLARDS
Cauliflower and collards are good sources of vitamin C. For extra fiber, use whole-wheat pasta. Top the finished dish with a little Parmesan or pecorino cheese -- and perhaps a handful of toasted almonds or walnuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta.
- Meanwhile, in a medium pot, heat oil over medium. Add shallot and cook, stirring occasionally, until soft, about 5 minutes. Add wine and cook until almost evaporated, about 5 minutes. Add collards and cook, stirring occasionally, until bright green and crisp-tender, 8 minutes. Add cauliflower, lemon zest, and pasta. Cook until cauliflower and pasta are hot, stirring and adding enough pasta water to create a thin sauce that coats pasta, about 4 minutes. Transfer to a serving bowl and drizzle with oil. Serve immediately.
Nutrition Facts : Calories 456 g, Fat 8 g, Fiber 6 g, Protein 15 g
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Atiqa Baby
[email protected]I'm going to try this recipe with different types of pasta. I think it would be great with penne or fusilli.
Laxmi Kumar
[email protected]This recipe is a great way to use up leftover cauliflower and collards. It's also a great way to get your kids to eat their vegetables.
James Burns
[email protected]I'm not a vegetarian, but I'm always looking for new and interesting meatless dishes. This pasta dish definitely fits the bill.
Inas Jemal
[email protected]This dish is perfect for a light lunch or dinner. It's also a great way to get your daily dose of vegetables.
Ramzan Arain
[email protected]This recipe is a great starting point for creating your own variations. I added some chopped sun-dried tomatoes and a handful of chopped walnuts, and it was delicious.
Abigail Maldonado
[email protected]I'm definitely going to be making this dish again. It's a great way to use up leftover pasta and vegetables.
Leon Prinsloo
[email protected]This dish was a hit with my family. Even my picky kids loved it!
MAbdullah Murshad
[email protected]The sauce was a bit too spicy for my taste, but that's easily remedied by adding less chili flakes.
Sameer Gull
[email protected]I loved the addition of collards to this dish. They added a nice pop of color and a slightly bitter flavor that really complemented the other ingredients.
Benard Mobagi
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's also healthy and delicious.
Vishwa Vimukthi
[email protected]I'm not a huge fan of cauliflower, but I was pleasantly surprised by how much I enjoyed this dish. The cauliflower was roasted to perfection and had a slightly caramelized flavor that was really nice.
Md jilal Hossen firuz
[email protected]The recipe was easy to follow and the dish came together quickly. I made a few substitutions based on what I had on hand, but the end result was still delicious.
Chriselda Chiya
[email protected]This pasta dish was a delightful blend of flavors and textures. The cauliflower and collards added a nice crunch and a touch of bitterness that balanced out the richness of the pasta and sauce. I especially loved the crispy bits of cauliflower that a