Pasta with cauliflower, lemon, and capers
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
In this incredibly easy dish, pasta, veggies and sauce cook up all at the same time in the same pot! Just remember to stir often to help thicken the sauce and prevent pasta sticking to the base of the pot. Add a sprinkle of parmesan to serve for a big pop of flavour and nice balance to the fresh lemon and briny capers.
Ingredients
Olive oil
1 tbs
Garlic
3 clove(s), crushed
Dried chilli flakes
¼ tsp
Wholemeal pasta, dry
250 g, penne variety
Cauliflower
500 g, (1/2 medium cauliflower), cut into small florets
Fresh lemon rind
1 tsp, finely grated
Lemon juice
¼ cup(s), (60ml)
Capers, rinsed, drained
1 tbs
Grated parmesan cheese
¼ cup(s), (20g)
Fresh flat-leaf parsley
¼ cup(s), chopped
Instructions
1
Heat oil in a large, deep pot or saucepan over medium heat. Cook garlic and chilli for about 1 minute, stirring, until fragrant.
2
Add pasta, cauliflower, lemon rind and juice and 3 cups (750ml) water. Season with salt and pepper and bring to the boil. Gently boil uncovered, stirring often, for 10-12 minutes, or until pasta and cauliflower are tender and liquid has reduced to form a thick sauce (if pasta starts to stick together before it’s tender, stir in an extra ½ cup (125ml) water).
3
Remove pot from heat and stir in capers. Stand, covered for 2 minutes. Serve sprinkled with parmesan and parsley
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