Servings: 1 Serving
Calories: 380kcal
Ingredients
- 3 oz cooked whole-wheat penne or gluten-free if needed
- ⅛ head cauliflower
- 1 ½ tsp extra-virgin olive oil
- ¾ tsp golden raisins
- ¼ clove garlic finely chopped
- 1 pinch red pepper flakes
- ¼ cup fresh parsley chopped
- ¾ tsp lemon juice freshly squeezed
- 1 ½ tsp parmesan cheese grated (optional) Can replace with grated pecorino or romano.
- kosher salt to taste
Instructions
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 of the cooking water, then drain the pasta.
- Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it's fine if some small florets remain whole).
- Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower, raisins, garlic, red pepper flakes, and salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned about 4 minutes.
- Remove the skillet from the heat and stir in the pasta, parsley, lemon juice, cheese, and the reserved cooking water. Season with salt to taste and serve.
Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 61g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Natural Sugar: 6g
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