Cauliflower Pasta Carbonara
Caprese Salad
Ingredients
- 2 strips bacon, chopped
- 2 cups small cauliflower florets
- 2 large cloves garlic, quartered
- 8 oz whole-wheat spaghetti
- ¾ cup low-fat milk
- 2 Tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp ground pepper
- 1 cup frozen peas, thawed
- ⅓ cup grated Parmesan cheese
Instructions
- Cook bacon in a large saucepan over medium heat until crisp, 3 to 5 minutes. Remove the bacon to a paper towel-lined plate; discard the bacon fat. Bring 1 inch of water to boil in the same saucepan fitted with a steamer basket. Add cauliflower and garlic; cover and steam until very tender, 10 to 14 minutes.
- Meanwhile, bring another large saucepan of water to a boil. Cook spaghetti according to package directions. Drain well. Return the pasta to the pot.
- Transfer the cauliflower and garlic to a blender. Add milk, oil, mustard, salt and pepper. Blend until smooth and creamy. Pour the sauce over the pasta. Add peas, Parmesan and the bacon; toss to coat.
Side Dish Ingredients
- 2 medium red tomatoes, cut into wedges
- 2 medium yellow tomatoes, cut into wedges
- ¾ cup diced fresh mozzarella cheese
- ¼ cup chopped fresh parsley
- 2 Tbsp chopped fresh basil
- ¼ tsp salt
- Freshly ground pepper, to taste
Side Dish Instructions
- Gently toss tomatoes, mozzarella, parsley, basil and salt together in a large bowl. Season with pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
371
|
93
|
464
|
| Fat (g) | 12 | 5 | 17 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 16 | 6 | 22 |
| Carb (g) | 54 | 6 | 60 |
| Fiber (g) | 9 | 2 | 11 |
| Sodium (mg) | 427 | 308 | 735 |
EatingWell Meal Plan
This recipe selected from the eMeals EatingWell Meal Plan.
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