ZENB Rotini with Pan-Roasted Sicilian Cauliflower Caponata
PREP TIME 15 minutes
COOK TIME 15 minutes
Serving Size: 456g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Rotini Pasta
Elevate the flavors and nutrition of your at-home pasta night. This ZENB Rotini Pasta recipe combines a variety of flavors to deliver a delicious, vegetarian pasta dish for two. You will get a good source of fiber, all while staying low calorie, low saturated fat, and low cholesterol.
- 2 cups (6 ounces) ZENB Rotini Pasta made from 100% Yellow Peas, uncooked
- 1 tablespoon olive oil
- 2 cups small cauliflower florets
- 1 large shallot, chopped
- 2 cloves garlic, sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon white balsamic vinegar
- 2 tablespoons salt-packed capers, soaked, rinsed
- 1/4 cup toasted slivered almonds
- 2 tablespoons grated Parmesan cheese
- 1/4 cup chopped Italian parsley
Cook ZENB Pasta as directed on package. Reserve ½ cup pasta cooking water. Drain.2.
Meanwhile, heat oil in large skillet on medium-high heat until shimmering. Add cauliflower; cook 4-6 minutes until tender-crisp and florets begin to brown.3.
Reduce heat to medium; add shallots, garlic, salt and pepper flakes. Cook 1-2 minutes stirring constantly until shallots are translucent. Add pasta water, vinegar and capers; cook 3-4 minutes until liquid comes to a boil. Stir in pasta and almonds. Remove pan from heat; add remaining ingredients. Mix gently until cheese is melted and well combined.
Salt-packed capers have a slightly meatier, more complex flavor than brined capers, but need to be soaked in water for about 15 minutes and rinsed several times before using.
Substitute chopped mint or basil for the parsley.
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