Cauliflower & Kale Pesto Pasta
Christine Pittman
This pesto pasta dish is as healthy as it is delicious. Perfect when paired with noodles and chick peas, fluffed into rice or tossed with cooked vegetables like cauliflower, broccoli, carrots or peas.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Entree & Main Dishes
Servings 8 servings
Calories 378 kcal
- 16 oz whole wheat elbow macaroni
- 16 oz low-sodium chickpeas, drained, rinsed
- 1 cup cauliflower rice
- 1 cup baby kale we used organicgirl
- 1 cup flat-leaf parsley leaves
- 1 clove garlic
- 2 tablespoons chopped walnuts
- 1/4 cup olive oil
- 1 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
Prepare pasta according to package directions, but add chickpeas during last 1 minute of cooking. Drain and return to pot.
Place cauliflower in bowl, cover loosely with microwave-safe lid and microwave on HIGH 4-5 minutes, or until very soft.
Place cauliflower, kale, parsley, garlic, walnuts, olive oil, lemon juice and salt in food processor. Purée until smooth, adding up to ½ cup water to achieve smooth consistency.
Mix pasta and pesto.
Calories: 378kcalCarbohydrates: 60gProtein: 15gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 96mgPotassium: 431mgFiber: 5gSugar: 3gVitamin A: 1484IUVitamin C: 29mgCalcium: 90mgIron: 4mg
Keyword dinner recipes, easy dinner ideas, healthy eating, healthy recipes, kale, pasta, weeknight dinner