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

One-Pot Pasta with Cauliflower, Lemon & Capers

Total Time
35 min
20 min
15 min
No colander needed! Just stir frequently while the pasta cooks. That lets the starches unite all the ingredients, creating a thick, rich sauce.


Olive oil

1 Tbsp


3 medium clove(s), thinly sliced

Red pepper flakes

¼ tsp

Uncooked whole wheat pasta

8 oz, penne

Uncooked cauliflower

1 head(s), small, cut into bite-size florets (about 4 cups)

Lemon zest

1 tsp

Fresh lemon juice

¼ cup(s)

Table salt

1 tsp

Black pepper

¼ tsp


1½ Tbsp

Grated Pecorino Romano cheese

¼ cup(s)

Fresh parsley

¼ cup(s), chopped


  1. In a large, heavy pot or Dutch oven over medium heat, warm the oil. When the oil shimmers, add the garlic and red pepper; cook, stirring, until fragrant, about 1 minute.
  2. Add the pasta, cauliflower, lemon zest, lemon juice, salt, black pepper, and 3 cups water to the pot; increase the heat to high and bring to a boil. Cook, uncovered, 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, 10 to 12 minutes (if the pasta starts to stick together before it’s fully cooked, add an additional ½ cup water).
  3. Remove the pot from the heat and stir in the capers; cover and let sit for 2 minutes. Sprinkle with the cheese and parsley.
  4. Serving size: 1½ cups