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. Source: EatingWell Magazine, January/February 2016

EatingWell Test Kitchen


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

359 calories; 12.4 g total fat; 4 g saturated fat; 14 mg cholesterol; 513 mg sodium. 310 mg potassium; 49.3 g carbohydrates; 9.1 g fiber; 4 g sugar; 11.7 g protein; 422 IU vitamin a iu; 48 mg vitamin c; 81 mcg folate; 53 mg calcium; 3 mg iron; 95 mg magnesium;