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Name: Cauliflower Penne Puttanesca
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 3/4 pound Penne pasta; 3 tablespoons Olive oil; 1 small Cauliflower cut into florets; Salt and pepper to taste; 2 cloves Garlic chopped; 28 ounces canned tomatoes whole, peeled; 1/2 cup kalamata olives chopped; 2 tablespoons Capers rinsed; 1/4 teaspoon crushed red pepper; 2 tablespoons Fresh Italian parsley chopped; Parmesan grated

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INGREDIENTS

3/4 pound Penne pasta
3 tablespoons Olive oil
1 small Cauliflower ; cut into florets
Salt and pepper to taste
2 cloves Garlic ; chopped
28 ounces canned tomatoes ; whole, peeled
1/2 cup kalamata olives ; chopped
2 tablespoons Capers ; rinsed
1/4 teaspoon crushed red pepper
2 tablespoons Fresh Italian parsley ; chopped
Parmesan ; grated

Servings

INSTRUCTIONS

Cook pasta according to directions. Drain and return to pot.

Meanwhile, heat oil in large skillet over med-hi heat. Add cauliflower, 1/2 tsp salt, 1/4 tsp black pepper. Cook tossing occasionally, until golden, about 4-6 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes with juices, capers and crushed red pepper. Cook, stirring occasionally and breaking up tomatoes with a spoon, until the cauliflower is tender, about 8-10 more minutes.

Toss the pasta with the sauce. Serve with parsley and Parmesan.

NOTES

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Nutrition

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Serving Size: 1 Serving (458g)
Recipe Makes: 4 Servings

Calories: 406
Calories from Fat: 89 (22%)

Amt Per Serving		% DV

	Total Fat 9.9g	13 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 1.8g
Cholesterol 62.1mg		19 %
Sodium 797.8mg		28 %
Potassium 1024.5mg		27 %
Total Carbohydrate 68.7g		20 %
	Dietary Fiber 6.4g	26 %
	Sugars, other 62.3g
Protein 14.7g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 406

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