Ingredients

  • 1 medium cauliflower, cut into florets
  • 8 garlic cloves, minced
  • juice of 1 lemon
  • ¼ cup olive oil
  • ½ cup grated parmigiano reggiano
  • ½ - 1 tsp red pepper flakes
  • salt and black pepper, to taste
  • 1 bunch swiss chard, stems removed
  • 1 lb whole wheat spaghetti

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving cup pasta water after cooking.
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Step 2

  • Drain and set aside.Meanwhile, pulse the cauliflower in a food processor until it is finely processed, about the size of grains of rice.
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Step 3

  • Transfer to a bowl and repeat with the swiss chard.
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Step 4

  • Heat the olive oil in a large skillet over medium heat.
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Step 5

  • Add the garlic to the pot and saute for 30 seconds to 1 minute, or until fragrant. Stir in the cauliflower and swiss chard.
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  • Length: 1 minutes

Step 6

  • Saute for 5-6 minutes, or until cooked through. Stir in the lemon juice and red pepper flakes. Season to taste with salt and black pepper.Toss the pasta with the cauliflower and swiss chard sauce, adding reserved pasta water as needed.
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  • Length: 6 minutes

Step 7

  • Serve topped with parmigiano reggiano cheese and more freshly ground black pepper.
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