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 pasta in this healthy pasta recipe. Source: EatingWell Magazine, January/February 2016

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Ingredients

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Directions

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

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  • 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

372 calories; 12.4 g total fat; 4 g saturated fat; 14 mg cholesterol; 519 mg sodium. 310 mg potassium; 51 g carbohydrates; 9.1 g fiber; 4 g sugar; 12.2 g protein; 637 IU vitamin a iu; 49 mg vitamin c; 81 mcg folate; 57 mg calcium; 3 mg iron; 95 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Rating: 4 stars
08/31/2017
I liked it kid is eating seconds as I type. I did omit the olives (we don't like them) added mushrooms and I did extra Pancetta and garlic. I had a whoops and forgot the wine till the end which was fine splashed it in there and let it cook out for a min or two. I would make this again may add some red pepper flakes to jazz it up a little. Read More