This recipe gives you a hearty vegetarian dinner in only 30 minutes and uses just one pan. Loads of tender cauliflower florets mingle with whole-grain pasta that’s brightened with fresh lemon, briny feta cheese and meaty olives.
Active time: 15 minutes | Total time: 30 minutes
One-Pot Pasta With Cauliflower, Lemon and Olives
Ingredients
- 2 tbsp olive oil
- 5 cloves garlic, thinly sliced
- 3/4 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 8 oz. (225g) whole-grain penne
- 6 cups (660g) fresh cauliflower florets
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 16 pitted Castelvetrano or other green olives, halved
- 1/2 cup (75g) feta cheese, crumbled
- 1/4 cup (15g) fresh parsley, chopped (optional, for garnish)
Directions
Heat a large skillet or sauté pan over medium heat. Add the olive oil and swirl to coat the pan. Add the garlic and cook until lightly golden, about 2 minutes.
Add 4 cups water, oregano, black pepper, kosher salt, and pasta. Bring to a boil, cover, and cook for 6 minutes.
Stir in the cauliflower, cover, and continue cooking until the cauliflower and pasta are tender, 6–8 minutes. If excess liquid remains, uncover and cook for an additional 2–3 minutes until most of the liquid evaporates.
Remove the pan from the heat. Stir in the lemon juice, lemon zest, and olives. Sprinkle with the feta cheese and garnish with parsley, if desired.
Serve immediately.
Serves: 4 | Serving Size: About 2 cups
Nutrition (per serving): Calories: 365; Total Fat: 16g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 17mg; Sodium: 737mg; Carbohydrate: 50g; Dietary Fiber: 13g; Sugar: 5g; Protein: 14g
Nutrition Bonus: Potassium: 793mg; Iron: 17%; Vitamin A: 7%; Vitamin C: 130%; Calcium: 19%
Originally published June 4, 2020; Updated June 2026
The post One-Pot Pasta With Cauliflower, Lemon and Olives appeared first on MyFitnessPal Blog.
