
One-pot pasta with cauliflower, lemon, and capers
7
7
2
SmartPoints® value per serving
Total Time
35 min
Prep
18 min
Cook
15 min
Serves
4
Difficulty
Easy
There’s only one pot to clean up in this oh-so-easy pasta dish. A sprinkle of salty Pecorino adds a big pop of flavor, and nicely balances out the fresh lemon juice and zest, as well as briny capers, but Parmesan works in a pinch too. Just be sure to keep an eye on everything as the pasta cooks and sauce forms—stirring frequently creates that much-needed emulsion for one-pot pastas to help thicken the sauce and prevent sticking.
Ingredients
Olive oil
1 Tbsp
Garlic clove(s)
3 medium clove(s), thinly sliced
Red pepper flakes
¼ tsp
Uncooked whole wheat pasta
8 oz, penne variety
Uncooked cauliflower
1 head(s), small, cut into bite-size florets (about 4 cups)
Water
3 cup(s)
Lemon zest
1 tsp
Fresh lemon juice
¼ cup(s)
Table salt
1 tsp
Black pepper
¼ tsp
Capers
1½ Tbsp
Grated Pecorino Romano cheese
¼ cup(s)
Fresh parsley
¼ cup(s), chopped