Pasta with Cauliflower 

Nutrient Analysis

Low-protein recipe; Makes 8 servings

Sodium

133 mg

Protein

12 g

Potassium

420 mg

Phosphorus

231 mg

Calcium

89 mg

Calories

298 kcal

Fat

6 g

Water

60 g

Carbohydrates

49 g

Cook pasta and enjoy the richness of vitamin B complex and potassium found in cauliflower.

Ingredients


QTY

UNIT

FOOD ITEM

1.)

1

pc

medium head cauliflower

2.)

2

tbsp

olive oil

3.)

1

pc

medium onion

4.)

3

pcs

garlic cloves

5.)

1/4

tsp

black pepper

6.)

1/4

tsp

crushed red pepper

7.)

14

oz

low-sodium chicken broth

8.)

16

oz

whole wheat linguine, uncooked

9.)

8

tbsp

grated Parmesan cheese

10.)

2

tbsp

fresh parsley

Directions

1. Wash cauliflower and cut into bite-sized pieces. Finely chop onion and mince garlic.

2. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for about 5 minutes until onion is transparent.

3. Add cauliflower, black and red pepper and sauté for 5 minutes.

4. Add chicken broth and bring to a boil. Reduce heat to simmer and allow cauliflower to cook until tender.

5. Cook linguine according to package directions, omitting salt. Drain and return to the pot used to cook it. Add several spoonfuls of the broth from cauliflower mixture to linguine and toss to prevent sticking.

6. Divide linguine into 8 individual servings and top with cauliflower and broth.

7. Add 1 tablespoon grated Parmesan cheese and more black and red pepper to taste. Chop parsley and garnish each serving evenly.