One-Pot Pasta with Cauliflower, Lemon & Capers
3 medium clove(s), thinly sliced
Red pepper flakes
Uncooked whole wheat pasta
8 oz, penne
1 head(s), small, cut into bite-size florets (about 4 cups)
Fresh lemon juice
Grated Pecorino Romano cheese
¼ cup(s), chopped
- 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.
- 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).
- Remove the pot from the heat and stir in the capers; cover and let sit for 2 minutes. Sprinkle with the cheese and parsley.
- Serving size: 1½ cups