Photo of One-Pot Pasta with Cauliflower, Lemon and Capers by WW

One-Pot Pasta with Cauliflower, Lemon and Capers

2 - 7
PersonalPoints™ per serving
Total Time
35 min
18 min
15 min
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.


Olive oil

1 tbsp(s)

Garlic clove(s)

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)


3 cup(s)

Lemon zest

1 tsp(s)

Fresh lemon juice

¼ cup(s)

Table salt

1 tsp(s)

Black pepper

¼ tsp(s)


1½ tbsp(s)

Grated Pecorino Romano cheese

¼ cup(s)

Fresh parsley

¼ cup(s), chopped


  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.


Serving size: 1 1/2 c