Penne with Cauliflower and Capers
Elevate your weeknight dinner game with this vibrant and flavorful Penne with Cauliflower and Capers recipe. Perfectly al dente penne is tossed with golden, caramelized cauliflower florets and a zesty garlic-caper sauce for a delightful combination of textures and bold Mediterranean flavors. A hint of lemon zest and a sprinkle of red pepper flakes add brightness and a touch of heat, while optional Parmesan cheese offers a creamy, salty finish. Ready in just 35 minutes from start to finish, this vegetarian pasta dish is as quick as it is satisfying. Serve it as a hearty main course or pair it with a crisp green salad for a complete meal. Don't forget the garnish of fresh parsley for a burst of color and freshness!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 1 medium head cauliflower
- 4 tablespoons olive oil
- 3 large garlic cloves
- 3 tablespoons capers
- 1 teaspoon lemon zest
- 0.5 teaspoons red pepper flakes
- 50 grams Parmesan cheese (optional)
- 1 to taste salt
- 1 to taste black pepper
- 2 tablespoons fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.
While the pasta cooks, prepare the cauliflower. Cut the cauliflower into small, bite-sized florets.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cauliflower florets and cook, stirring occasionally, for about 6–8 minutes, or until they begin to brown and soften.
Finely chop the garlic cloves. Add them to the skillet with the cauliflower along with the remaining 2 tablespoons of olive oil, capers, red pepper flakes, and lemon zest. Stir and cook for 2–3 minutes, until the garlic is fragrant and the capers are slightly crisp.
Add the cooked pasta to the skillet and toss to combine. Slowly add the reserved pasta water, a few tablespoons at a time, while stirring, until the sauce lightly coats the pasta and cauliflower.
Season the dish with salt and black pepper to taste. If using, grate the Parmesan cheese over the pasta and toss to combine.
Garnish with freshly chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 4356 mg | 189% | |
| Total Carbohydrate | 328.4 g | 119% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 9.3 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 772 mg | 59% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2450 mg | 52% | |
*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.
