Rigatoni with kale, cauliflower and ricotta

Rigatoni with Kale, Cauliflower and Ricotta
Serves 6


  • 2 cloves garlic, peeled and mashed to a paste with a pinch of salt in a mortar and pestle
  • sea salt
  • 1/4 cup olive oil
  • 1/4 cup ricotta cheese
  • 1/2 pound rigatoni
  • 1 bunch kale, "zipped" and chopped
  • 1 head cauliflower, broken into small florettes
  • 1 tablespoon butter
  • 2 tablespoons parmesan cheese, grated
  • Freshly ground black pepper
  1. Bring a large pot of salted water to boil.

  2. In a small bowl, mix together the mashed garlic, ricotta and olive oil. Set aside.

  3. When water is boiling, add the rigatoni. Boil for 4 minutes and add the kale and cauliflower.

  4. Boil an additional 6 minutes (or however much longer the package indicates) and drain. Transfer pasta and vegetables back to the pot and toss with garlic oil, butter and parmesan.

  5. Season with additional salt and pepper if desired and serve.

About Lia Huber:

A veteran food writer and recipe developer for several national magazines, Lia Huber is the founder and CEO of Nourish Network.

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