Cauliflower Pasta
Ingredients
The pasta
-
8
ounces
campanelle pasta
The sauce
-
3
tablespoons
extra-virgin olive oil
-
1½
tablespoons
capers, chopped
-
2
cloves
garlic, grated
-
1
teaspoon
lemon zest
-
2
tablespoons
fresh lemon juice
-
⅓
cup
grated pecorino cheese or Vegan Parmesan
-
3
tablespoons
finely chopped fresh parsley
-
to taste
red pepper flakes
-
to taste
sea salt
-
to taste
freshly ground black pepper
The roasted cauliflower
The breadcrumbs
-
1
recipe
seasoned breadcrumbs
Instructions
- Roast the cauliflower until browned and tender.
- Prepare the seasoned breadcrumbs as per the recipe.
- Boil a large pot of salted water and cook the pasta until al dente.
- Reserve 1¼ cups of starchy pasta water before draining the pasta.
- Return the pasta to the pot and add olive oil, capers, garlic, and roasted cauliflower.
- Mix in half of the reserved pasta water and combine well.
- Add lemon zest, lemon juice, and cheese, adjusting with remaining pasta water if needed.
- Stir in parsley and red pepper flakes, seasoning with salt and pepper to taste.
- Serve topped with breadcrumbs and extra lemon zest.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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