Pasta with cauliflower, lemon & capers
3 clove(s), thinly sliced
¼ teaspoon(s), level
Wholewheat Pasta, dry
240 g, penne
1 whole, cut into bite-size florets
1 zest(s) of 1
Lemon Juice, Fresh
Capers, in Brine
Vegetarian parmesan style hard cheese
25 g, grated
1 tablespoon(s), flat-leaf, finely chopped
- In a large pan, heat the oil over a medium heat, add the garlic and chilli and cook for 1 minute, stirring until fragrant.
- Add the pasta, cauliflower, lemon zest and juice, season, then add 700ml water to the pan. Increase the heat to high and bring to a boil. Cook, uncovered for 10-12 minutes, stirring frequently, until the pasta is al dente, the cauliflower is completely soft and beginning to break down and the liquid has reduced to a thick, saucy consistency.
- Remove the pan from the heat and stir in the capers, cover and let sit for 2 minutes. Sprinkle with the cheese and parsley, then serve.