Sometimes I make a meal and don’t think of taking a picture until well after all of the food is gone.
This was one of them! I loved the flavors of this simple meal. I think next time I may add a can of diced tomatoes just for color, but it was great as is!
1 Tablespoon olive oil
1 sweet onion, diced
3 cups kale, rinsed and cut into small, bite sized pieces
1 garlic clove, minced or pressed
1 Tablespoon Mediterranean Blend
1 – 14.5 ounce can garbanzo beans, rinsed
6 ounces whole wheat penne pasta
1 package Eat Smart Cauliflower, cut into bite size pieces (about 2 cups)
1 cup low fat, part skim ricotta cheese
1/4 cup parmesan cheese, grated
1/4 cup mozzarella cheese, grated
Preheat oven to 425 degrees.
Heat a large, nonstick sauté pan over medium heat. Once hot, add in oil, garlic and the onions, sauté until onions are soft and translucent.
Add kale, Mediterranean seasoning, and garbanzo beans. Stir to combine and cook for 3 minutes or until the kale is wilted – set aside.
While that is cooking, set large pot of salted water on to boil.
Add pasta and cook until al dente, about 8 minutes.
Five minutes before the pasta is done, throw the cauliflower in there.
While draining the pasta and cauliflower, reserve ½ C pasta water.
Combine the skillet ingredients, pasta, cauliflower, ricotta and parmesan in a large bowl. (You can use your pasta pot if you would like). Add as much of the pasta water as you would like to get a smooth consistency.
Put mixture into 9×9 baking dish and top with mozerella.
Bake until heated through and cheese is bubbly – about 15 minutes.