Name: Cauliflower Pasta Carbonara
Total time: 35 min
Ingredients: 2 strips bacon, chopped; 2 cups small cauliflower florets; 2 large cloves garlic, quartered; 8 ounces whole-wheat spaghetti; ¾ cup low-fat milk; 2 tablespoons extra-virgin olive oil; 1 teaspoon Dijon mustard; ¼ teaspoon salt; ¼ teaspoon ground pepper; 1 cup frozen peas, thawed; ⅓ cup grated Parmesan cheese

Directions

Step 1

Cook bacon in a large saucepan over medium heat until crisp, 3 to 5 minutes. Remove the bacon to a paper towel-lined plate; discard the bacon fat. Bring 1 inch of water to boil in the same saucepan fitted with a steamer basket. Add cauliflower and garlic; cover and steam until very tender, 10 to 14 minutes.

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Step 2

Meanwhile, bring another large saucepan of water to a boil. Cook spaghetti according to package directions. Drain well. Return the pasta to the pot.
Step 3

Transfer the cauliflower and garlic to a blender. Add milk, oil, mustard, salt and pepper. Blend until smooth and creamy. Pour the sauce over the pasta. Add peas, Parmesan and the bacon; toss to coat.

Nutrition Facts

Serving Size: 1 1/4 cups

Per Serving:

371 calories; protein 16.1g; carbohydrates 53.6g; dietary fiber 9.4g; sugars 7.1g; fat 12g; saturated fat 3.1g; cholesterol 12.4mg; vitamin a iu 845.8IU; vitamin c 3228mg; folate 83.4mcg; calcium 159.2mg; iron 2.9mg; magnesium 107mg; potassium 444.2mg; sodium 426.5mg; thiamin 0.4mg.

Exchanges:

3 starch, 1 1/2 fat, 1/2 high-fat protein, 1/2 vegetable

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts