‘Creamy’ Pasta Primavera
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
- Prepare pasta according to package directions; drain and rinse with warm water.
- Season cauliflower with salt and pepper and puree for 30-45 seconds. Add 2 Tbsp of water, or more as needed.
- 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.
- Toss with cauliflower sauce; garnish with black pepper and lemon juice, if desired.
- 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