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Active time
30 minutes
6 Servings

12 ounces whole grain rotini pasta

4 tablespoons extra virgin olive oil 

½ small onion, chopped

1 medium red bell pepper, sliced thin

5 leaves fresh mint

1 ¼ pound head of cauliflower

½ cup Pecorino Toscano cheese, grated

Freshly ground black pepper and salt to taste

¾ teaspoon red chili pepper flakes

  1. Bring a large pot of water to a boil and add 2 tablespoons of salt. Cook the whole grain rotini according to package instructions and drain.
  2. Heat the olive oil in a 14-18-inch skillet over medium heat until the oil just begins to smoke. Add the onion, red bell pepper and mint. Cook until soft, about 5 to 6 minutes.
  3. Meanwhile, remove the leaves and core from the cauliflower head and chop into ¼-inch pieces. Cut the florets into similar sizes. 
  4. Add the cauliflower to the skillet and cook, stirring regularly for about 12 to 15 minutes, until the cauliflower is softened and light brown but not mushy.
  5. Add the hot pasta to the skillet with the cauliflower and toss. Add the grated cheese, black pepper and salt to taste, and red chili pepper flakes. Toss to coat and serve.

Recipe and photo courtesy of Barilla


Calories: 350
Total Fat: 13g
Saturated Fat: 3g
Sodium: 185mg
Carbohydrate: 50g
Fiber: 8g
Protein: 12g

Yield: 6 Servings

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