• Penne with Roasted Cauliflower, Ricotta and Parmesan

Penne with Roasted Cauliflower, Ricotta and Parmesan

50 4 servings, 2-1/2 cups (625 mL) each
Recipe By
Reviews
Prep Time
20
min.
Total Time
50
min.
Servings

4 servings, 2-1/2 cups (625 mL) each

Oven-roasted cauliflower is tossed with penne pasta, ricotta cheese and Parmesan. Toasted chopped walnuts and chopped fresh parsley are added for a little crunch and freshness.

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What You Need

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Make It

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  • Heat oven to 450°F.
  • Toss cauliflower, onions and garlic with dressing until evenly coated; spread onto 2 parchment-covered rimmed baking sheets.
  • Bake 30 min. or until vegetables are tender, stirring after 15 min. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
  • Drain pasta, reserving 1/2 cup cooking water. Return cooking water to saucepan. Stir in ricotta until blended. Add Parmesan, parsley, nuts, pasta and roasted vegetables; mix lightly.

For Saucier Pasta

For a thinner sauce, reserve more of the drained pasta cooking water, adding it, 1 Tbsp. at a time, to finished dish until sauce is of desired consistency.

Special Extra

For a touch of heat, season finished dish with crushed red pepper to taste before serving.

Serving Suggestion

Serve with a simple green salad tossed with your favourite Kraft Vinaigrette Dressing.

Servings

  • 4 servings, 2-1/2 cups (625 mL) each

Nutritional Information

Serving Size 4 servings, 2-1/2 cups (625 mL) each
AMOUNT PER SERVING
Calories 480
% Daily Value
Total fat 17g
Saturated fat 6g
Cholesterol 30mg
Sodium 400mg
Carbohydrate 63g
Dietary fibre 12g
Sugars 9g
Protein 24g
   
Vitamin A 15 %DV
Vitamin C 200 %DV
Calcium 30 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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