One-pot pasta with cauliflower, lemon, and capers
3 medium clove(s), thinly sliced
red pepper flakes
uncooked whole wheat pasta
8 oz, penne variety
1 head(s), small, cut into bite-size florets (about 4 cups)
fresh lemon juice
grated Pecorino Romano cheese
¼ 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