One-Pot Pasta with Cauliflower, Lemon and Capers
- Total Time
- 0:35
- Prep
- 0:18
- Cook
- 0:15
- 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 flavor.
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olive oil1 Tbsp
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garlic clove(s)3 medium clove(s), thinly sliced
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red pepper flakes¼ tsp
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uncooked whole wheat pasta8 oz, penne variety
-
uncooked cauliflower1 head(s), small, cut into bite-size florets (about 4 cups)
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water3 cup(s)
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lemon zest1 tsp
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fresh lemon juice¼ cup(s)
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table salt1 tsp
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black pepper¼ tsp
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capers1 ½ Tbsp
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grated Pecorino Romano cheese¼ cup(s)
-
fresh parsley¼ cup(s), chopped
- 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.
- 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).
- 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