Danielle Occhiogrosso Daly
Amp up this simple recipe with anchovies, capers, garlic and fresh lemon juice. Dinner in under 30 minutes!
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Cal/Serv:
395
Yields:
4
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
30
mins
tbsp.
finely grated lemon zest, plus 2 Tbsp lemon juice
small cauliflower (about 2 lbs; cut into small florets)
anchovies, finely chopped
tbsp.
capers, finely chopped
Chopped parsley, for serving
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- Heat oven to 450°F. Cook pasta per package directions. Reserve 1/2 cup cooking water, drain pasta, transfer pasta back to pot and toss with lemon juice and 2 tablespoons pasta cooking water.
- Meanwhile, on a rimmed baking sheet, toss cauliflower with anchovies, capers and olive oil and roast 10 minutes. Add garlic, lemon zest and red pepper flakes to pan, toss and roast until cauliflower is golden brown and tender, 5 to 8 minutes more.
- If pasta seems dry, add a little more pasta cooking water and toss to coat.Serve cauliflower over pasta and sprinkle with chopped parsley.
NUTRITIONAL INFORMATION (per serving): About 395 calories, 6 g fat (1 g saturated), 15 g protein, 230 mg sodium, 70 g carbohydrates, 6 g fiber
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Source : Goodhousekeeping
