Pasta with Cauliflower
A quick and easy pasta recipe to get fill some bellies with some pasta and vegetables. A great way to get dinner on the table quickly!
Servings: 6 servings
Calories: 424kcal
Cost: $10
Equipment
- 1 large saucepan
- 1 large pot
Ingredients
- 1 head cauliflower, chopped
- 1 lb spaghetti
- 1 head garlic cloves crushed
- ¼ cup olive oil
- 1-2 teaspoon salt
- ½ cup parmesan
- fresh chopped parsley
Instructions
- Chop cauliflower into florets and rinse well. Bring a pot of water to a boil and boil cauliflower until it is soft and easily breakable, about 5-7 minutes.
- Bring another pot of water to a boil or use the same water to boil your spaghetti, just add salt.
- While the spaghetti is boiling, bring a large pan to medium-low heat. Add ¼ cup of olive oil. Once it is shimmering add the crushed garlic cloves and stir until slightly browned. Add the cauliflower in and break it up into little pieces with a wooden spoon. Add salt and ¼ cup of pasta water. Strain and add spaghetti once it is al dente.
- Stir until the cauliflower is well mixed in the spaghetti and then remove from heat and add cheese. Serve with more parmesan and fresh chopped parsley.
Notes
- Pasta water is key. Always save about a cup of pasta water to adjust the texture. I added about a ¼ cup but depending on the heat, you may want to add a little more.
- If you use frozen cauliflower, you can skip the boiling cauliflower step and pour the cauliflower right in with the garlic.
Nutrition
Calories: 424kcal | Carbohydrates: 63g | Protein: 15g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 555mg | Potassium: 482mg | Fiber: 4g | Sugar: 4g | Vitamin A: 66IU | Vitamin C: 48mg | Calcium: 144mg | Iron: 2mg
