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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (458g)|
|Recipe Makes: 4 Servings|
|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 %|
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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.
Calories per serving: 406
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