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




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

1 2/3 cups
360 calories; protein 11.7g; carbohydrates 49.3g; dietary fiber 9.1g; sugars 4.3g; fat 12.4g; saturated fat 4g; cholesterol 13.9mg; vitamin a iu 421.7IU; vitamin c 48.4mg; folate 81.2mcg; calcium 53mg; iron 2.8mg; magnesium 95.3mg; potassium 310.1mg; sodium 513.1mg; thiamin 0.3mg.

3 starch, 1 vegetable, 1 1/2 fat