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Lemon Asparagus Pasta & Cauliflower

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  • 2 Tbsp. olive oil, divided
  • 3 cups small multi-colored cauliflower florets
  • 2 cups water, divided
  • 1/4 cup 2% milk
  • 1 package Knorr Selects™ Lemon & Asparagus with Cavatappi Pasta
  • 1 cup canned cannellini beans, rinsed and drained
  • 1/4 cup part-skim ricotta cheese
  • 1/4 cup toasted chopped walnuts

NUTRITIONAL INFORMATION

 

Amount per serving

Calories300
Total Fat15g
Saturated Fat3.5g
Trans Fat0g
Cholesterol5mg
Sodium460mg
Total Carbs35g
Dietary Fiber7g
Sugars4g
Protein11g
Vitamin D0mcgs
Calcium130mg
Iron2mg
Potassium420mg

  • 1 HEAT 1 tablespoon of the olive oil in a large nonstick pan over medium-high heat and cook your cauliflower, stirring occasionally, until browned, about 5 minutes. Add 1/2 cup of the water to the pan and cook covered 5 minutes or until cauliflower is tender. Remove cauliflower; set aside. Pour off any extra liquid from pan.
  • 2 POUR the remaining 1 1/2 cups water, milk and remaining 1 tablespoon of the olive oil into the same pan and bring to a boil. Stir in Knorr Selects™ and return to a boil, then lower heat to medium-high and boil covered 8 minutes, stirring frequently.
  • 3 STIR in your cauliflower and beans. Spoon ricotta into center. Garnish with nuts and, if desired, chopped fresh parsley or basil. Now it's ready. Dig in!