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 vegetarian pasta recipe.

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, mushrooms and 1/4 teaspoon salt, 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, the remaining 1/4 teaspoon salt and pepper.

Nutrition Facts

1 2/3 cups
335 calories; protein 10.9g; carbohydrates 50.6g; dietary fiber 9.6g; sugars 4.8g; fat 9.7g; saturated fat 2.8g; cholesterol 7.6mg; vitamin a iu 421.7IU; vitamin c 48.4mg; folate 83.6mcg; calcium 53.4mg; iron 2.8mg; magnesium 99mg; potassium 366.7mg; sodium 516.4mg; thiamin 0.3mg.

3 starch, 1 vegetable, 1 1/2 fat