Shells with Cauliflower and Peas

Shells with Cauliflower and Peas

Ingredients

Serves: 4 Prep: 10min |Cook: 10min |Total: 20min
-1/4 C walnut pieces
-8 oz whole wheat or regular pasta shells
-1/2 head cauliflower (about 1 lb), cut into small florets
-1 lg carrot, cut into very thin (1/8
-1 C frozen peas or 3 oz sugar snap peas, trimmed
-1/4 C olive oil
-1/4 C chopped fresh parsley
-1 clove garlic, minced
-1/2 tsp salt
-1/4 tsp black pepper
-1/4 C grated parmesan

Directions

1. Heat oven to 350°F. Spread nuts on baking sheet. Toast in oven until fragrant and starting to brown, about 5 minutes. Set aside to cool.
2. Prepare pasta per package directions. When 5 minutes of cooking time remains, add cauliflower and carrot to water. Add peas for final 2 minutes of cooking. Ladle out 1/2 cup of the cooking liquid and set aside. Drain pasta and vegetables. Immediately return to pot and add oil, parsley, garlic, salt, pepper, and reserved cooking liquid. Stir to blend.
3. Serve hot, sprinkled with reserved walnuts and cheese.

Nutritional Facts per serving

CALORIES – 463.6 CAL

FAT – 22.3 G

SATURATED FAT – 3.4 G

CHOLESTEROL – 4.4 MG

SODIUM – 450.4 MG

CARBOHYDRATES – 54.3 G

TOTAL SUGARS – 6.2 G

DIETARY FIBER – 9.2 G

PROTEIN – 13.7 G

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