Pasta with Cauliflower and Olives

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Nutritional Information

Amount per serving
  • Calories: 447
  • Fat: 14g
  • Saturated fat: 4g
  • Protein: 17g
  • Carbohydrate: 64g
  • Fiber: 5g
  • Cholesterol: 55mg
  • Sodium: 852mg

Ingredients

  • 3 cups cauliflower florets, from half a medium head (about 1 1/2 lb.)
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 pound green (spinach)
  • penne pasta
  • 1 cup pitted black olives, sliced
  • 1 (28 oz.) jar marinara sauce
  • 1/2 cup grated Parmesan

Preparation

  1. Preheat oven to 450°F. Toss cauliflower florets with olive oil on a large baking sheet and season with salt and pepper. Roast, stirring and shaking pan once or twice, until cauliflower is lightly browned, 15 to 20 minutes.
  2. Bring a large pot of salted water to a boil and add pasta. Cook according to package directions or until soft, but not mushy, 10 to 12 minutes; drain in a colander. Return pasta to pot.
  3. Add olives, marinara sauce and cauliflower to pasta in pot. Sprinkle about 1/4 cup Parmesan over pasta and toss. Serve with remaining Parmesan cheese for topping.
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