ZENB Rotini with Pan-Roasted Sicilian Cauliflower Caponata

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 Yellow Pea Rotini Pasta, 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

INSTRUCTIONS

1.

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.