Rigatoni with Cauliflower and Tomato Sauce

Preparation

1. Step 1

   Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander. Set aside.

   Step 2

   Meanwhile, in a Dutch oven, heat the oil over medium heat, swirling to coat the bottom. Stir in the cauliflower, parsley, onion, basil, and garlic. Cook, covered, for 10 minutes, or until the vegetables release some liquids, stirring occasionally.

   Step 3

   Stir in the remaining sauce ingredients. Increase the heat to medium high and bring to a boil, covered. Cook at a medium boil for 12 to 15 minutes, or until the cauliflower is tender, stirring occasionally.

   Step 4

   Pour the pasta into a large bowl. Spoon half the sauce over the pasta. Using two spoons, toss to coat. Spoon the remaining sauce over the pasta. Sprinkle with the Parmesan.

2. nutrition information

   Step 5

   (Per Serving)

   Step 6

   Calories: 388

   Step 7

   Total Fat: 7.5g

   Step 8

   Saturated: 1.5g

   Step 9

   Trans: 0.0g

   Step 10

   Polyunsaturated: 1.5g

   Step 11

   Monounsaturated: 3.5g

   Step 12

   Cholesterol: 1mg

   Step 13

   Sodium: 472mg

   Step 14

   Carbohydrates: 64g

   Step 15

   Fiber: 7g

   Step 16

   Sugars: 13g

   Step 17

   Protein: 12g

   Step 18

   Dietary Exchanges

   Step 19

   4 Starch

   Step 20

   1 Vegetable

   Step 21

   1 Fat