Whole Grain Rigatoni with Cauliflower & Pecorino

9 40 722
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Whole Grain Rigatoni with Cauliflower & Pecorino
Health Highlights


2 tbsp Black pepper
1 medium head Cauliflower
1/2 tbsp Crushed red pepper
4 tbsp Extra virgin olive oil
6 leaf Mint, fresh
1 bunch Parsley, fresh (finely chopped)
454 gm Pasta, Rigatoni, dry
1/2 cup grated Pecorino cheese
1 medium Red onion (thinly sliced)


Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.

In a 14- to 18-in. sauté pan, heat oil until just smoking and add onion, mint and red pepper. Cook until soft, about 5 to 6 minutes.

Meanwhile, remove leaves and base core from cauliflower and chop into ¼-in. pieces. Break the florets away from the central core and size them similarly. Cut the core into ¼-in. coins and throw all the pieces into the sauté pan with the onions. Lower the heat to medium and cook, stirring regularly for about 12 to 15 minutes, until cauliflower is softened and light brown but not mushy.

Cook the rigatoni according to package instructions until “al dente,” about 8 to 12 minutes, and drain in colander. Toss the hot pasta into pan with cauliflower and add grated cheese, black pepper and parsley. Toss to coat and serve immediately.


Nutrition Facts

Per Portion

Calories 722
Calories from fat 223
Calories from saturated fat 63
Total Fat 24.8 g
Saturated Fat 7.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 12.8 g
Cholesterol 33 mg
Sodium 448 mg
Potassium 991 mg
Total Carbohydrate 100 g
Dietary Fiber 9.1 g
Sugars 7.6 g
Protein 29.2 g

Dietary servings

Per Portion

Grain 4.3
Milk Alternative 0.6
Vegetables 3.5

Energy sources


Meal Type(s)