11 Ingredients
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 medium shallots, peeled and cut into wedges
  • 1 (1 1/2-pound) head cauliflower, trimmed and cut into florets
  • 1/3 cup sliced Spanish olives
  • 3/8 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 5 garlic cloves, crushed
  • 12 ounces uncooked penne (tube-shaped pasta)
  • 3 tablespoons coarsely chopped fresh parsley
  • 1 ounce fresh pecorino Romano cheese, shaved
Nutrition
536
27% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

27% 17

Saturated

32% 6

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

26% 79

Carbs (net)

- 72

Fiber

31% 8

Sugars

- 8

Sugars, added

- 0

Protein

36% 18

Cholesterol

8% 23

Sodium

19% 456

Calcium

16% 164

Magnesium

21% 83

Potassium

24% 843

Iron

16% 3

Zinc

14% 2

Phosphorus

45% 318

Vitamin A

8% 74

Vitamin C

149% 90

Thiamin (B1)

13% 0

Riboflavin (B2)

12% 0

Niacin (B3)

12% 2

Vitamin B6

30% 1

Folate equivalent (total)

32% 128

Folate (food)

- 128

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

8% 2

Vitamin K

98% 79
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