This light and refreshing dish is equally good cold and makes a fine take-along dish for a picnic.
Penne With Baby Cauliflower, Olives And Capers
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Ingredients
- 1 tablespoon salt
- 1 pound penne pasta
- 1/2 pound baby white cauliflower, leaves and stems trimmed
- 1/2 pound baby purple cauliflower, leaves and stems trimmed
VINAIGRETTE
- 2/3 cup Greek olives, pitted and sliced
- 1/4 cup capers, drained
- 3/4 cup olive oil
- 3/4 cup lemon juice
- 2 cloves garlic, crushed
- 1 teaspoon dried oregano
Instructions
- Mix all vinaigrette ingredients and set aside.
- Fill a large pot with salted water and bring to a boil. Add pasta; cook until nearly al dente. Add cauliflower and cook another 2-3 minutes until pasta and vegetables are just tender.
- Drain pasta and vegetables and place in a shallow serving bowl. Pour vinaigrette over pasta and toss well.
Recipe Notes
Nutrition Facts
Penne With Baby Cauliflower, Olives And Capers
Amount Per Serving
Calories 550
* Percent Daily Values are based on a 2000 calorie diet.
Calories 550,Fat 31,Perfat 49,Cholesterol 0,Carbo 62,Protein 11
