This dish gives you a warm, veggie dinner in half an hour using just one pan. Soft cauliflower joins whole‑grain pasta, bright lemon, salty olives, and crumbly feta.
Active time: 15 minutes | Total time: 30 minutes
One‑Pot Cauliflower Pasta with Lemon and Olives
Ingredients
- 2 tbsp olive oil
- 5 garlic cloves, thinly sliced
- 3/4 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/4 tsp kosher salt
- 8 oz (225 g) whole‑grain penne
- 6 cups (about 660 g) fresh cauliflower florets
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 16 green olives, pitted and halved
- 1/2 cup (75 g) crumbled feta cheese
- 1/4 cup chopped fresh parsley (optional)
Directions
Heat a large skillet over medium heat. Add olive oil and swirl. Toss in the garlic and cook until it just starts to turn golden, about two minutes.
Pour in four cups of water, then stir in oregano, pepper, salt, and the penne. Bring to a boil, cover, and let it cook for six minutes.
Add the cauliflower, cover again, and continue cooking until both pasta and cauliflower are soft, 6‑8 minutes more. If there is still a lot of liquid, uncover and simmer a few minutes until it thickens.
Take the pan off the heat. Stir in lemon juice, lemon zest, and the olives. Sprinkle feta on top and add parsley if you like.
Serve right away.
Serves: 4 (about 2 cups per person)
Nutrition per serving
- Calories: 365
- Total Fat: 16 g
- Sat. Fat: 4 g
- Monounsaturated Fat: 6 g
- Polyunsaturated Fat: 1 g
- Cholesterol: 17 mg
- Sodium: 737 mg
- Carbohydrates: 50 g
- Fiber: 13 g
- Sugar: 5 g
- Protein: 14 g
- Potassium: 793 mg
- Iron: 17 % DV
- Vitamin A: 7 % DV
- Vitamin C: 130 % DV
- Calcium: 19 % DV