Don't ditch your pasta-cooking water! The flavorful liquid retains a touch of the pasta's starch, which helps your sauce cling to the spaghetti in this healthy pasta recipe.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2016




Ingredient Checklist


Instructions Checklist
  • Cook pasta for 1 minute less than the package directions. Reserve 1 cup pasta water, then drain.

  • Meanwhile, heat oil in a large skillet over medium heat. Cook cauliflower and pancetta, stirring occasionally, until the cauliflower is starting to brown, about 10 minutes.

  • Add garlic and cook, stirring, for 30 seconds. Stir in wine, increase heat to high and cook, stirring occasionally, until almost evaporated, about 2 minutes. Stir in peppers, olives and butter. Add the pasta along with the reserved cooking water; simmer until the water is almost evaporated, 1 to 2 minutes more. Stir in parsley, salt and pepper.

Nutrition Facts

360 calories; protein 11.7g 23% DV; carbohydrates 49.3g 16% DV; dietary fiber 9.1g 37% DV; sugars 4.3g; fat 12.4g 19% DV; saturated fat 4g 20% DV; cholesterol 13.9mg 5% DV; vitamin a iu 421.7IU 8% DV; vitamin c 48.4mg 81% DV; folate 81.2mcg 20% DV; calcium 53mg 5% DV; iron 2.8mg 15% DV; magnesium 95.3mg 34% DV; potassium 310.1mg 9% DV; sodium 513.1mg 21% DV; thiamin 0.3mg 33% DV.