Ingredients
Pasta Puttanesca:
- Garlic - 3 cloves , minced
- Cauliflower - 1 head , chopped ((use more if you want more veggies))
- Parsley - a few sprigs , chopped
- Olives - 1 cup , sliced ((Use less or omit if you're not an olives fan or sub artichoke hearts))
- Gluten-free pasta - 1/2 lb ((like penne, fusilli))
- Cooking oil - 2 Tbsp
- Diced tomatoes (28 oz / 794 g can) - 1 can , drained
- Sugar - 1/2 tsp
- Capers - 3 Tbsp
- Parmesan cheese - 1/4 cup , grated
Chickpea and Arugula Salad:
- Garbanzo beans - 2/3 cup , rinsed & drained
- Shallots - 1/4 bulb , minced
- Red wine vinegar - 2 Tbsp
- Dijon mustard - 2 tsp
- Olive oil - 3 Tbsp
- Arugula - 6 oz ((or use your favorite salad greens))
Prep
- Garlic / Cauliflower / Parsley / Olives - Prep as directed. (Can be done up to 4 days ahead)
- {For salad} Chickpeas / Shallots - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add pasta. Cook according to package instructions. Drain and set aside.
- Whisk together shallots, vinegar, Dijon, and olive oil. Season to taste with salt and pepper, and set aside.
- Heat a saute pan over medium-high heat. Add cooking oil and then cauliflower with a dash of salt. Saute for 4 to 6 minutes. Then add in garlic, tomatoes, sugar, and capers. Cook until cauliflower is tender, 2 to 4 more minutes.
- Add cooked pasta and olives to pan. Toss to coat.
- Toss vinaigrette with beans and arugula or other mixed greens. Serve with pasta. Top pasta with chopped parsley and parmesan cheese.
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