Penne with Cauliflower
Elevate your weeknight dinner routine with this hearty and flavorful Penne with Cauliflower recipe! This one-pan pasta dish combines al dente penne with golden, caramelized cauliflower florets, garlic, and a touch of red pepper flakes for a subtle kick. Tossed in a light yet creamy Parmesan sauce, brightened with lemon zest, and finished with fresh parsley, it’s a delightful fusion of savory and zesty flavors. The reserved pasta cooking water helps bind everything into a silky coating, making every bite irresistible. Quick to prepare in just 35 minutes, this vegetarian pasta recipe is perfect for busy nights and pairs beautifully with a crisp green salad or crusty bread. Impress your family or guests with this simple yet elegant dish that proves comfort food can also be nutritious and gourmet!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 1 medium head cauliflower
- 3 tablespoons olive oil
- 3 garlic cloves
- 0.5 teaspoons red pepper flakes
- 60 grams Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 120 ml pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 120 ml of the pasta cooking water before draining.
While the pasta cooks, prepare the cauliflower by trimming it into small florets.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cauliflower florets and cook for 8–10 minutes, stirring occasionally, until tender and golden brown in spots.
Finely chop the garlic cloves. Push the cauliflower to one side of the skillet, and add the remaining tablespoon of olive oil. Add the garlic and red pepper flakes to the empty side of the skillet. Sauté for 1–2 minutes or until the garlic is fragrant but not browned.
Lower the heat to medium-low and mix the garlic and cauliflower together in the skillet.
Add the drained pasta to the skillet along with the reserved pasta water. Stir to combine and cook for 1–2 minutes, allowing the sauce to thicken slightly.
Grate the Parmesan cheese and zest the lemon. Add the Parmesan, lemon zest, salt, and black pepper to the skillet, tossing to coat the pasta and cauliflower evenly.
Chop the parsley leaves and sprinkle them over the dish before serving.
Taste and adjust seasoning, adding more salt or red pepper flakes if desired. Serve warm with extra Parmesan on the side.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3440 mg | 150% | |
| Total Carbohydrate | 324.7 g | 118% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 9.1 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2348 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
