Lemon Asparagus Pasta & Cauliflower

Lemon Asparagus Pasta & Cauliflower

  • Recipe Serves: 4
  • Prep Time : 15 min
  • Cook Time : 20 min


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


  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!
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 300
Total Fat 15 g
Saturated Fat 3.5 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 460 mg
Total Carbs 35 g
Dietary Fiber 7 g
Sugars 4 g
Protein 11 g
Vitamin D 0 mcg
Calcium 130 mg
Iron 2 mg
Potassium 420 mg