A recipe the whole family will love, this simple whole wheat pasta with cauliflower give you the energy boost you need for playing baseball, soccer, swimming, and other fun outdoor activities.
Add a freshly chopped basil for added flavor, fiber, and vitamin A.
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
1 tablespoon olive oil
2 cloves garlic, minced
1 head cauliflower, rinsed, trimmed from core, and separated into 1-inch pieces
12 ounces dried whole wheat rotini pasta
3/4 cup fresh parmigiano-reggiano, grated
Pinch of Sea salt and pepper
1/4 cup chopped fresh basil leaves
Heat oil in large saucepan over medium heat.
Add garlic and stir until fragrant but not brown, about 1 minute.
Add cauliflower and stir to coat, about 1 minute.
Stir in pasta and 3 1/2 cups water.
Bring to a simmer over high heat, then cover, reduce heat, and cook, stirring often, until pasta is just tender to bite and liquid has reduced to a creamy sauce, 15-20 mins.
(If mixture begins to stick before pasta is done, add more water 1/2 cup at a time).
Stir in cheese, salt, pepper, and basil.
Preparation Time (hrs/min)
