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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




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
372 calories; protein 12.2g; carbohydrates 51g; dietary fiber 9.1g; sugars 4.3g; fat 12.4g; saturated fat 4g; cholesterol 13.9mg; vitamin a iu 637.4IU; vitamin c 49.2mg; folate 81.2mcg; calcium 57.3mg; iron 2.8mg; magnesium 95.3mg; potassium 310.1mg; sodium 519.2mg; thiamin 0.3mg.

3 starch, 1 vegetable, 1 1/2 fat