ZENB Rotini with Pan-Roasted Sicilian Cauliflower Caponata


PREP TIME 15 minutes

COOK TIME 15 minutes

TOTAL TIME 30 minutes

Nutrition Facts


Serving Size: 456g
Servings: 2

Calories: 540

Amount per Serving*% Daily Value
Total Fat18g23%
Saturated Fat2.5g13%
Dietary Fiber15g54%
Total Sugar7g
Vitamin A 4%
Vitamin C 20%
Calcium 204mg 15%
Iron 6mg 35%
Potassium 1089mg 25%
* 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.


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.


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.


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.

Tasty Tips

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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