This easy recipe is a southern Italian classic – with the added bonus of being very quick to make.
Serves 4
Ready in 25 minutes
Per serving:
549kcals
8g fat (2.1g saturated)
23g protein
102.7g carbs
9.3g sugar
0.2g salt
1. Bring a large pan of lightly salted water to the boil. Cut the cauliflower into small florets and save the small, tender green leaves. Add the pasta to the water and cook for 6 minutes. Add the cauliflower and cook for a further 5-6 minutes (add the cauliflower leaves in the last 2 minutes of cooking) or until tender and the pasta is al dente.
2. Meanwhile, heat the oil in a small non-stick frying pan and cook the onion, garlic and chilli for 5 minutes, until soft. Add the tomatoes and cook for a couple of minutes, until softened and pulpy. Season.
3. Drain the pasta, reserving some of the cooking water. Stir the cauliflower, leaves and pasta into the tomato mixture and loosen with a little of the reserved water. Divide between bowls and serve with Parmesan.
© delicious. magazine
Choose a smooth, easy-going, inexpensive southern Italian red such as Nero d'Avola to chime in with the tomato flavour.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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