Main Dish

‘Creamy’ pasta primavera

Cauliflower sauce adds silky texture without all the fat of a dairy-based cream.

Serving Size

1dish

Servings

4

Prep Time

10 min

Cook Time

8 min

Ingredients

4 cups (1 lb.)

whole-wheat farfalle

3 cups (1/2 head)

cauliflower, steamed

1 1/2 tablespoons

olive oil

2 cloves

garlic clove, minced

1 head

radicchio or endive, cored and chopped

1 tablespoon

apple cider vinegar

1 cup

green peas

1/2 cup

parsley, chopped

Black pepper and lemon

wedges, optional

Directions

1. Prepare pasta according to package directions; drain and rinse with warm water.
2. Season cauliflower with salt and pepper and puree for 30-45 seconds. Add 2 Tbsp of water, or more as needed.
3. Heat olive oil on medium-low and cook garlic for one minute. Add radicchio and cook for 6 minutes on high heat, stirring frequently. Add apple cider vinegar to deglaze pan. Stir in green peas, parsley, and pasta.
4. Toss with cauliflower sauce; garnish with black pepper and lemon juice, if desired.
5. Handy Hint: Want it low-carb? Replace pasta with spiralized veggies such as zucchini noodles (aka “zoodles”).

Nutrition Information

Sodium	22.4 mg
Saturated fat	0.9 g
Protein	11.1 g
Polyunsaturated fat	1 g
Monounsaturated fat	3.8 g
Fiber	9.7 g
Fat	7.4 g
Cholesterol	0 mg
Carbs	50.5 g
Calories	303

Jackie Gentilesco

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