Rating: 4.5 stars
2 Ratings
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Recipe by MyRecipes March 2015

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Read the full recipe after the video.

Recipe Summary

prep:
12 mins
cook:
20 mins
total:
32 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400ºF. Bring a pot of salted water to a boil. Line a baking sheet with heavy-duty aluminum foil. On sheet, toss cauliflower with 2 Tbsp. oil and sprinkle with salt. Roast until cauliflower is soft, 15 to 20 minutes, stirring once or twice while cooking.

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  • Cook pasta in boiling water until al dente, about 10 minutes or as package label directs. While pasta is cooking, warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Add kale and cook, stirring, until wilted, 1 to 2 minutes. Reduce heat to medium-low and add cream, lemon zest and juice, 1/4 tsp. salt and red pepper, if desired. Cook, stirring, until mixture is just bubbling, about 2 minutes.

  • Drain pasta, reserving 1/2 cup cooking water. Stir pasta into skillet to coat with sauce. Stir in cauliflower, ricotta and Parmesan. If mixture seems dry, stir in reserved cooking water 1 Tbsp. at a time to reach desired consistency. Season with salt and serve.

Nutrition Facts

613 calories; fat 30g; saturated fat 14g; protein 20g; carbohydrates 67g; fiber 4g; cholesterol 79mg; sodium 247mg.
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