Cauliflower and Olive Penne Pasta

1. 1

   Place a steamer insert in a saucepan and add water until it sits just below the steamer. Bring the water to a boil. Add the cauliflower, cover, and steam until tender but not mushy, 4 to 6 minutes.

2. 2

   At the same time, bring a large pot of lightly salted water to a boil. Add the penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

3. 3

   While the pasta cooks, heat the olive oil in another large pot over medium heat. Add the garlic and sauté briefly, 1 to 2 minutes. Do not let it brown. Add the chopped olives and sauté until heated through, 3 to 4 minutes. Add the basil and black pepper.

4. 4

   Add the steamed cauliflower to the olive mixture and mix well. Lightly mash the cauliflower with a potato masher, leaving some florets intact. Serve over the drained pasta. Top with Parmesan cheese and red pepper flakes.

• Calories 394.17 kcal — Moderate 20%
• Protein 8.22 g — Moderate 16%
• Carbohydrate 33.61 g 12%
• Total Fat 27.42 g ▲ High 35%
• Saturated Fat 2.74 g — Moderate 14%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 1.75 mg ⌄ Low Source 1%
• Sodium 701.95 mg ▲ High 31%
• Dietary Fiber 3.6 g — Moderate 13%
• Total Sugars 3.1 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 31.36 mg ⌄ Low Source 2%
• Iron 0.83 mg ⌄ Low Source 5%
• Potassium 157.1 mg ⌄ Low Source 3%
• Vitamin A 2.4 mcg ⌄ Low Source 0%
• Vitamin C 52.31 mg ↗ Good Source 58%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄