Very tasty but incredibly easy to make spaghetti using cauliflower. well reheats.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 head cauliflower, cut into bite-sized pieces
- 1 pound penne pasta
- ½ cup olive oil
- 2 cloves garlic, chopped, or to taste
- 1 ½ cups chopped black olives
- 1 tablespoon shredded basil leaves
- ½ teaspoon freshly ground black pepper, or to taste
- 1 tablespoon grated Parmesan cheese, or to taste
- 1 pinch red pepper flakes, or to taste
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender but not mushy, 4 to 6 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- While pasta boils, heat olive oil in another large pot over medium heat. Add garlic and saute briefly, 1 to 2 minutes. Do not brown. Add chopped olives. Saute to heat through, 3 to 4 minutes. Add basil and black pepper.
- Add steamed cauliflower to the olive mixture. Mix well. Mash cauliflower slightly with a potato masher, leaving some florets intact. Serve over drained pasta. Top with Parmesan cheese and red pepper flakes.
- Use any kind of pasta you like.
- I like to preheat the pasta bowls with hot water so that the pasta will not get cold right away.
Nutrition Facts
| Calories | 501 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 6 g |
| Protein | 13 g |
| Saturated Fat | 4 g |
| Sodium | 356 mg |
| Sugars | 5 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |