Pasta con Cavolfiore e Olive

Pasta con Cavolfiore e Olive is a delightful Italian dish featuring al dente pasta tossed with tender cauliflower and briny olives, creating a perfect balance of flavors. This vegetarian meal is not only satisfying but also packed with nutrients, making it an ideal choice for a wholesome dinner.

Ingredients

• Pasta (e.g., orecchiette) - 160 grams
• Cauliflower - 200 grams, cut into small florets
• Black olives (pitted and sliced) - 80 grams
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Red pepper flakes - 1/4 teaspoon (optional)
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped
• Parmesan cheese (grated) - 30 grams (optional)

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add the cauliflower florets to the skillet and sauté for about 5-7 minutes, or until they are tender and slightly golden. Season with salt and black pepper to taste.
4. Stir in the sliced black olives and cook for an additional 2-3 minutes to heat through.
5. Add the drained pasta to the skillet with the cauliflower and olives. Toss everything together, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
6. Remove from heat and stir in the chopped parsley. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 56 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 5 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins C and K from cauliflower, supporting immune health and bone strength.
• Contains healthy fats from olive oil, promoting heart health.

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