Cauliflower Pasta with Lemon, Herbs & Romano Cheese
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There is just something so delicious about combining pasta with freshly squeezed lemon and high-quality Romano cheese. It just doesn’t get any better.
This recipe is the perfect balance between veggies, pasta, citrus, and savory Romano cheese. The flavors come together perfectly to provide a highly satisfying side dish or meatless main meal.
If you follow a gluten-free diet, I highly recommend this brand, which you can also find at your local grocery store.
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Servings: 6
Ingredients:
1 lb. pasta (can be penne, rotini, elbow, whatever you’d prefer)
3 Tablespoons olive oil
2 cups cauliflower, chopped (you can also use frozen)
1 yellow onion, diced
3 cloves garlic, minced
½-1 teaspoon red pepper flakes
½ cup fresh parsley, chopped
½ cup Romano cheese, grated
1 lemon
salt & pepper to taste
Directions:
In a large pan, add the olive oil and cook the cauliflower, onion, and garlic until the veggies are soft.
In a pot, bring water to a boil, add the pasta, and cook until done (about 10 minutes).
Drain the water from the pot, then add the cooked cauliflower, onion, and garlic. Add the red pepper flakes, fresh parsley, and grated Romano cheese.
Use a lemon juicer (or your hand) to squeeze lemon juice over the pasta. Add to taste.
Serve and enjoy!
Nutrition:
Calories: 290 | Total Fat: 9 g | Total Carb: 49 g | Protein: 6 g | Fiber: 2 g | Sugar: 2 g
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