Whole-Wheat Penne with Roasted Cauliflower, Feta and Walnuts
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 430.9
- Total Fat: 14.0 g
- Cholesterol: 14.8 mg
- Sodium: 246.7 mg
- Total Carbs: 62.9 g
- Dietary Fiber: 11.3 g
- Protein: 17.4 g
View full nutritional breakdown of Whole-Wheat Penne with Roasted Cauliflower, Feta and Walnuts calories by ingredient
Introduction
When you've tired of whole-wheat pasta with tomato sauce, give this unusual combination of cauliflower, walnuts and feta a try! When you've tired of whole-wheat pasta with tomato sauce, give this unusual combination of cauliflower, walnuts and feta a try!Number of Servings: 6
Ingredients
-
Cauliflower, raw, 2 head, medium (5-6" dia), cut into florets
Olive Oil, 1 tbsp
Walnuts, 0.5 cup pieces or chips
Onions, raw, 1 medium (2-1/2" dia), thinly sliced
*Crushed red pepper flakes, 0.1 tbsp
*Lemon Juice, 0.5 lemon yields
*Balsamic Vinegar, 1 tbsp
Feta Cheese, 100 grams, crumbled
*Eating Right Whole Wheat Penne Pasta (dry), 400 gram(s)
Directions
Preheat oven to 400.
Toss cauliflower florets in half the olive oil. Spread on a greased baking sheet and roast thirty minutes, turning halfway.
Heat a skillet and toast the walnut pieces (dry). Once toasted, break into slightly smaller pieces.
Add the remaining oil to the hot skillet, then saute onion slices until soft and just beginning to caramelize. Return walnut pieces to skillet and add a pinch of red pepper flakes. Add lemon juice and balsamic (it will sizzle!), saute for a minute or two, and then turn off the heat. Leave skillet on the hot burner to let flavours blend.
Cook pasta according to package directions. Drain, toss with cauliflower, stir in onion mixture and sprinkle with crumbled feta.
Serving Size: Six servings.
Toss cauliflower florets in half the olive oil. Spread on a greased baking sheet and roast thirty minutes, turning halfway.
Heat a skillet and toast the walnut pieces (dry). Once toasted, break into slightly smaller pieces.
Add the remaining oil to the hot skillet, then saute onion slices until soft and just beginning to caramelize. Return walnut pieces to skillet and add a pinch of red pepper flakes. Add lemon juice and balsamic (it will sizzle!), saute for a minute or two, and then turn off the heat. Leave skillet on the hot burner to let flavours blend.
Cook pasta according to package directions. Drain, toss with cauliflower, stir in onion mixture and sprinkle with crumbled feta.
Serving Size: Six servings.