This fresh, lemony whole grain pasta dish is loaded with protein and roasted vegetables.
3/4 pound bite-size cauliflower (1/2 medium head)
2 tablespoons extra virgin olive oil
3/4 cup julienne slices red onion
2 teaspoons dried tarragon
3/4 cup California walnuts, coarsely broken
4 oz. whole grain pasta
3 tablespoons lemon juice
3 tablespoons drained capers
3/4 teaspoon garlic salt
Freshly ground pepper
2 cups lightly packed baby arugula
2 (4.5-oz.) cans StarKist Selects Solid Yellowfin Tuna in Extra Virgin Olive Oil
3 tablespoons grated Parmesan cheese
Preheat oven to 450°F. Toss cauliflower with olive oil and place on a foil- lined baking sheet; roast for 10 minutes. Stir in onion and tarragon and roast for 5 minutes more. Stir in walnuts and roast for 5 minutes more or until cauliflower is lightly browned and walnuts are toasted.
While vegetables are roasting, cook pasta according to package directions. Drain well, then place back in pan. Stir in lemon juice, capers, garlic salt and pepper. Add arugula and tuna and toss lightly to mix.
Transfer to 6 bowls and sprinkle with Parmesan.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
Wet Walnuts are flavorful gems that are not just a snacking delight – they’re a versatile ingredient that can elevate your culinary game.
