Farfalle with Cauliflower, Walnut, and Lemon

Farfalle with Cauliflower, Walnut, and Lemon
Staff Writer
Farfalle with Cauliflower, Walnut, and Lemon
Jothan Yeager

Farfalle with Cauliflower, Walnut, and Lemon

This cauliflower pasta dish is perfect for anyone looking for a delicious vegetarian meal, but thanks to all the protein from the walnuts, wheat, and cheese, it's hearty enough to satisfy and keep you warm on a winter’s day. I hope you enjoy it as much as I did.

3
Servings
496
Calories Per Serving
Deliver Ingredients

Ingredients

  • Salt and pepper, to taste
  • 1/2 pound farfalle
  • 1/4 cup extra-virgin olive oil, plus more to taste
  • 1 small head cauliflower, cut into bite-sized florets, remaining stems chopped
  • 1 tablespoon butter
  • 1/2 white or yellow onion, diced
  • 1 tablespoon capers, chopped
  • 1 cup raw unsalted walnuts
  • 2 tablespoons sun-dried tomatoes, diced
  • Zest of 1 lemon
  • Pinch of red pepper flakes (optional)
  • 1/4 teaspoon dried tarragon
  • 1/3 cup diced Asiago cheese, or to taste

Directions

Bring a large pot of salted water to a boil over high heat. Add the farfalle, cooking until al dente according to the package directions. Reserve 1 cup pasta water.

Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the cauliflower and season with salt and pepper, to taste. Brown on all sides, about 8 minutes. Add the butter, onion, and capers and continue to cook until the cauliflower and onion are soft, about 5 minutes.

Add the walnuts, sun-dried tomatoes, lemon zest, red pepper flakes, if using, and tarragon and lightly brown the walnuts. Add the pasta cooking water and deglaze the pan with it, scraping any brown bits up with a wooden spoon. (This should turn the liquid into a nice brown sauce.)

Add the Asiago cheese and let melt slightly before adding the cooked and drained farfalle pasta. Add the pasta and toss together, adding more olive oil, if desired. Season with salt and pepper, to taste. Serve immediately.

Nutritional Facts

Total Fat
25g
36%
Sugar
28g
31%
Saturated Fat
13g
54%
Cholesterol
22mg
7%
Carbohydrate, by difference
56g
43%
Protein
16g
35%
Vitamin A, RAE
42µg
6%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
154mg
15%
Choline, total
10mg
2%
Fiber, total dietary
2g
8%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Phosphorus, P
219mg
31%
Selenium, Se
3µg
5%
Sodium, Na
678mg
45%
Water
79g
3%
Zinc, Zn
1mg
13%

Fall Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Fall Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.