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.

Everyday Food, October 2010

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Recipe Summary

prep:
15 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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Reviews (1)

15 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
11/12/2010
We found this too be pretty unexciting and bland-- just a good way to use up fresh produce...
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