One-Pot Pasta with Cauliflower, Lemon and Capers
7
Points®
Total time: 35 min • Prep: 18 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
There’s only one pot to clean up in this so easy pasta dish. A sprinkle of salty Pecorino adds a big pop of flavour.
Ingredients
Olive oil
1 tbsp(s)
Garlic
3 clove(s), large, thinly sliced
Crushed red pepper flakes
¼ tsp(s)
Uncooked whole wheat pasta
8 oz, penne variety
Uncooked cauliflower
1 head(s), large, cut into bite-size florets (about 4 cups)
Water
3 cup(s)
Lemon zest
1 tsp(s)
Fresh lemon juice
¼ cup(s)
Table salt
1 tsp(s)
Black pepper
¼ tsp(s)
Capers
1½ tbsp(s)
Grated Pecorino Romano cheese
¼ cup(s)
Fresh parsley
¼ cup(s), chopped
Instructions
1
Heat oil in a large, heavy pot or Dutch oven over medium heat. When oil shimmers, add garlic and red pepper; cook, stirring, until fragrant, about 1 minute.
2
Add pasta, cauliflower, water, lemon zest, lemon juice, salt and pepper to pot; increase heat to high and bring to a boil. Cook, uncovered, stirring frequently, until pasta is al dente, cauliflower is completely soft and beginning to break down, and liquid has reduced to a thick, saucy consistency, 10-12 minutes (if pasta starts to stick together before it’s fully cooked, add an additional 1/2 cup of water).
3
Remove pot from heat and stir in capers; cover and let sit 2 minutes. Serve sprinkled with cheese and parsley.
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