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Rotini with Sautéed Cauliflower, Kale and Proscuitto

4 servings
Dinner

Characteristics

High Fibre Under 30 Minutes

Nutritional Facts Per Serving

535
Calories
20.07 g
Protein
78.76 g
Carbs
6.17 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 535
  • Fat 15.46 g
    • Saturated   3.23 g
    • + Trans 
  • Cholesterol 16 mg
  • Sodium   484 mg
  • Carbohydrate 78.76 g
    • Fibre   6.17 g
    • Sugars  
  • Protein 20.07 g
    • Vitamin A 74 %
    • Vitamin C 140 %
    • Calcium 17 %
    • Iron 34 %

Method

Bring a large pot of water to a boil. Add the cauliflower and cook until just tender, about 3 minutes. Scoop out the cauliflower, cool in ice-cold water, drain well, and set on plate.
Add the rotini to the pot of boiling water and cook until tender, about 8 minutes.
Meanwhile, heat the oil in a very large, wide skillet set over medium, medium-high heat. Add the cauliflower, kale, proscuitto, garlic, oregano and chilies and cook and stir 3 to 4 minutes, until the kale is tender and cauliflower lightly coloured. Add the stock and bring to a simmer.
When the pasta is cooked, reserve ½ cup of its cooking liquid, then drain well. Add the pasta and reserved cooking liquid and cheese to the skillet, toss to combine, and serve.
Note: Baby kale is sold in tubs in our Produce Department.

Serving Suggestions

Make a fine, two-course meal by serving a salad prior to enjoying this pasta dish. Some of the possibilities in our recipe collection include Asparagus and Orange Salad with Marinated Olives; Leaf Lettuce with Raspberries, Goat Cheese and Walnuts; or Baby Greens with Julienne Vegetables and Cherry Tomatoes.

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