Farfalle with Cauliflower, Walnut, and Lemon

Staff Writer
Farfalle with Cauliflower, Walnut, and Lemon
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
628
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.

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.

Nutritional Facts

Total Fat
33g
50%
Sugar
6g
N/A
Saturated Fat
8g
40%
Cholesterol
19mg
6%
Protein
18g
37%
Carbs
68g
23%
Vitamin A
60µg
7%
Vitamin B12
0.2µg
2.6%
Vitamin B6
0.4mg
19.2%
Vitamin C
56mg
93%
Vitamin D
0.1µg
N/A
Vitamin E
3mg
15%
Vitamin K
28µg
36%
Calcium
212mg
21%
Fiber
6g
25%
Folate (food)
83µg
N/A
Folate equivalent (total)
83µg
21%
Iron
2mg
13%
Magnesium
84mg
21%
Monounsaturated
16g
N/A
Niacin (B3)
2mg
11%
Phosphorus
321mg
46%
Polyunsaturated
7g
N/A
Potassium
634mg
18%
Riboflavin (B2)
0.2mg
10.7%
Sodium
592mg
25%
Thiamin (B1)
0.2mg
12%
Trans
0.2g
N/A
Zinc
2mg
14%

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