Goat Cheese, Arugula & Cauliflower Pasta
Ingredients
The pasta
-
8
ounces
gluten free penne
-
1
cup
pasta sauce
The vegetables
-
1
head
cauliflower
-
5
ounces
arugula
The toppings
-
4
ounces
goat cheese
-
¼
cup
pine nuts
-
⅓
cup
capers
The oil and spices
-
2
tablespoons
avocado oil
-
1
teaspoon
crushed red pepper
Instructions
- Cook the gluten free penne according to package directions and drain.
- Toss the pasta with the pasta sauce and heat over low until warm.
- Heat avocado oil in a pan over medium high heat and add capers, cooking until crisp.
- Transfer the crispy capers to a paper towel-lined plate to drain.
- In the same pan, add cauliflower and cook for about 7 minutes, stirring occasionally.
- Reduce the heat to medium, then add arugula and crushed red pepper, cooking until the arugula is wilted.
- Combine the cauliflower mixture with the pasta, and top with goat cheese, pine nuts, and crispy capers before serving.
Nutrition Facts (estimated)
Servings
6
Calories
302
Total fat
14g
Total carbohydrates
36g
Total protein
10g
Sodium
614mg
Cholesterol
8mg
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