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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (220g) Recipe makes 6 servings The following items or measurements are not included below: diced tomatoes with garlic and olive oil |
||
| Calories 543 | ||
| Calories from Fat 266 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.6g | 45% | |
| Saturated Fat 9.3g | 46% | |
| Monounsaturated Fat 15.8g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 83mg | 27% | |
| Sodium 554mg | 23% | |
| Potassium 473mg | 13% | |
| Total Carbohydrate 53.8g | 17% | |
| Dietary Fiber 4.7g | 18% | |
| Sugars 5.6g | ||
| Protein 16.9g | 33% | |
Ingredients
- 1 head cauliflower
- 8 ounces feta cheese
- 12 ounces bow tie pasta
- 1 (14 ounce) can diced tomatoes with garlic and olive oil
- 1/2 cup olive oil
- 1 teaspoon parsley
- 1/2 cup breadcrumbs
Directions
1
Roast cauliflower florets in 1/4 cup of oil at 425 degrees for 20 - 25 minutes or until browned.2
Boil bow tie pasta as directed. Drain. Add tomatoes, feta, 1/4 cup oil, 1/2 teaspoon parsley and mix well.3
Mix cauliflower into pasta mixture. Add entire mixture to a 2-quart baking dish. Top with 1/2 teaspoon parsley and breadcrumbs. Bake at 350 for 10 - 15 minutes and serve.
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Browse similar recipes by category
- Main Ingredient > Vegetables > Cauliflower
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Served Hot
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #1283506
On May 31, 2009
Excellent as either a side dish or main dish. My cauliflower was home grown and a little tender, so it browned pretty quickly (after about 15 minutes). I also chose to use only 4 ounces of feta and 8 ounces of pasta, but it was still wonderful.
From: Chef #1306775
On Jun 26, 2009
Very good. I used PAM instead of olive oil on the cauliflower (tastes delicious) fat free feta cheese, 100% whole wheat penne, diced tomatoes in water, barely a TBSP of olive oil in the dish, and 1/4 cup of Panko instead of regular breadcrumbs. It was great! Next time I will add some minced garlic though. Here are the nutrition facts for the above: Cal = 314 Fat=4g Sat=.3g Polyunsat=.2 Monounsat=1.8 Cholesterol=6.6mg Sodium=522.0mg Potassium=424.2mg Carb=56.0mg Fiber=10.0g Protein=20.0g VitA=5% Calc=17% VitC=118% Iron=16% All in all a great tasting dish.
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