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Pasta with Cauliflower and Collards


Cauliflower and collards are good sources of vitamin C. For extra fiber, use whole-wheat pasta. Top the finished dish with a little Parmesan or pecorino cheese -- and perhaps a handful of toasted almonds or walnuts.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2010


  • Coarse salt and ground pepper
  • 3/4 pound short pasta, such as rigatoni or penne
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 large shallot, minced
  • 1/3 cup dry white wine, such as Pinot Grigio
  • 1 bunch collard greens, center ribs removed, leaves sliced crosswise
  • Reserved roasted cauliflower, from Chicken with Cauliflower and Apples
  • 1/2 teaspoon grated lemon zest


  1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta.

  2. Meanwhile, in a medium pot, heat oil over medium. Add shallot and cook, stirring occasionally, until soft, about 5 minutes. Add wine and cook until almost evaporated, about 5 minutes. Add collards and cook, stirring occasionally, until bright green and crisp-tender, 8 minutes. Add cauliflower, lemon zest, and pasta. Cook until cauliflower and pasta are hot, stirring and adding enough pasta water to create a thin sauce that coats pasta, about 4 minutes. Transfer to a serving bowl and drizzle with oil. Serve immediately.

Reviews Add a comment

  • WaterSound
    12 NOV, 2010
    We found this too be pretty unexciting and bland-- just a good way to use up fresh produce...