Daily Recipe: Pasta with Roasted Cauliflower and Collards
A good pasta dish hits the spot. Especially one that is chock-full of vegetables. We chose a recipe that features cauliflower and collards, two vegetables that don’t get enough time in the spotlight.
Did you know that cauliflower is full of antioxidants and is also a anti-inflammatory? In the same family as broccoli, it contains 3.5 grams of dietary fiber and is a good source of B-vitamins.
Our favorite way to serve cauliflower is roasted. It brings out the flavor of the vegetable, without it entering into the mushy realm that comes with overcooked cauliflower.
And talk about understated, collards are a super green that commonly gets passed over for kale. Rich in vitamin C and A, collard greens are also a great source of calcium and iron, making it a good choice for vegetarians and vegans.
This recipe is simple and will be a great dish to whip up for a weekend dinner. Happy eating!
Pasta with Roasted Cauliflower and Collards
- 3/4 pound whole wheat penne pasta ($2.63 for 3/4 pound)
- 2 tbsp olive oil ($.41 for 2 tbsp)
- 1/3 cup dry white wine
- 1 bunch collard greens, ribs removed, leaves sliced crosswise ($3.25)
- 1 head roasted cauliflower ($4.25)
- Lemon juice from half a lemon ($.25 for one lemon)
- 1/2 tsp grated lemon zest
Approximate total for in.gredients: $10.79
Approximate total per person for a family of four: $2.70
Pre-heat the oven to 400 degrees F. Cut cauliflower into florets and wash. Put cauliflower in a single layer in an oven-proof baking dish. Sprinkle with lemon juice, drizzle with olive oil and sprinkle with salt and pepper. Cook for 25-30 minutes or until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and set aside.
While cauliflower it cooking, start the pasta. In a large pot of boiling salted water, cook pasta for 8-10 minute, until al dente. Reserve 1/2 cup pasta water; drain pasta.
Meanwhile, in a medium pot, heat oil over medium. 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.