Lemon Asparagus Pasta & Cauliflower

Cook up Knorr’s delicious Lemon Asparagus Pasta & Cauliflower recipe made with ricotta cheese, toasted walnuts, cannellini beans and more.

Makes : Yield_value_display4 Yield_measureservings Prep15 minsCook20 mins
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

300

Total Fat

15g

Saturated Fat

3.5g

Cholesterol

5mg

Sodium

460mg

Total Carbs

35g

Dietary Fiber

7g

Sugars

4g

Protein

11g

Calcium

130mg

Iron

2mg

Potassium

420mg

Ingredients
  1. 2 Tbsp. olive oil, divided
  2. 3 cups small multi-colored cauliflower florets
  3. 2 cups water, divided
  4. 1/4 cup 2% milk
  5. 1 package Knorr Selects™ Lemon & Asparagus with Cavatappi Pasta
  6. 1 cup canned cannellini beans, rinsed and drained
  7. 1/4 cup part-skim ricotta cheese
  8. 1/4 cup toasted chopped walnuts

Directions

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1. HEAT 1 tablespoon of the olive oil in a large nonstick pan over medium-high heat and cook your cauliflower, stirring occasionally, until browned, about 5 minutes. Add 1/2 cup of the water to the pan and cook covered 5 minutes or until cauliflower is tender. Remove cauliflower; set aside. Pour off any extra liquid from pan.

2. POUR the remaining 1 1/2 cups water, milk and remaining 1 tablespoon of the olive oil into the same pan and bring to a boil. Stir in Knorr Selects™ and return to a boil, then lower heat to medium-high and boil covered 8 minutes, stirring frequently.

3. STIR in your cauliflower and beans. Spoon ricotta into center. Garnish with nuts and, if desired, chopped fresh parsley or basil. Now it's ready. Dig in!