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Cauliflower, Pancetta & Olive Spaghetti

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 8 ounces whole-wheat spaghetti
    • 1 tablespoon extra-virgin olive oil
    • 4 cups finely chopped cauliflower
    • ¼ cup diced pancetta
    • 2 cloves garlic, finely chopped
    • ½ cup dry white wine
    • ¼ cup finely chopped roasted red peppers
    • 8 pitted Kalamata olives, sliced
    • 1 tablespoon butter
    • ¼ cup chopped flat-leaf parsley
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper


  • 1 Cook pasta for 1 minute less than the package directions. Reserve 1 cup pasta water, then drain.
  • 2 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.
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