Zesty Cauliflower Pasta
This pasta dish combines the great taste of roasted cauliflower and zesty grated lemon. Whole grain pasta is nutrient dense and full of fiber. And it is very easy to prepare.
Yield: 4
Materials
- 1 large head of cauliflower cut into small florets
- 1 red onion thinly sliced
- ¼ cup olive oil
- ¼ cup capers pressed and rinsed
- 8 oz whole grain pasta
- ½ cup fresh parsley leaves chopped
- 2 tbsp lemon zest finely grated
- 1 cup toasted walnuts for garnish crumbled
- Mrs. Dash Lemon Pepper Seasoning Blend
- fresh ground black pepper
Instructions
- Preheat oven to 450 degrees.
- Toss together cauliflower, onion, capers and 2 tbsp olive oil on a rimmed baking sheet; season with Mrs. Dash Lemon Pepper and fresh ground black pepper to taste.
- Spread vegetables in a single layer and roast, stirring with a spatula halfway through, until cauliflower is tender and browned, 30-40 minutes.
- Meanwhile, cook pasta in a pot of boiling water until al dente, according to package instructions. Drain.
- Toss pasta with roasted veggies, remaining 2 TBS olive oil, parsley, and lemon zest. Toss gently to combine. Garnish with toasted, crumbled walnuts; serve.
Notes
If you are watching sodium intake, remove capers from brine and rinse under running water, place on a paper towel and press to remove much of the salty brine. The capers will still add their unique flavor, just with a bit less salt!
Recipe adapted from one of the great recipes found in the Meatless Cookbook by Martha Stewart Living.