Pasta with Cauliflower, Lemon & Capers

2–7 Prep 20 min Cook 15 min Serves 4

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

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1 tbsp olive oil 3 medium garlic cloves, thinly sliced ¼ tsp crushed red pepper 8 oz whole-wheat penne 1 small head cauliflower, cut into bite-size florets (about 4 cups) 1 tsp finely grated lemon zest, plus ¼ cup juice 1 tsp salt ¼ tsp black pepper 1½ tbsp capers ¼ cup grated Pecorino Romano ¼ cup chopped fresh parsley 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.

Per serving (1½ cups) 271 Cal, 6 g Total Fat, 2 g Sat Fat, 790 mg Sod, 48 g Total Carb, 2 g Sugar, 8 g Fib, 11 g Prot.