Goat Cheese, Arugula & Cauliflower Penne with Crispy Capers
Goat Cheese, Arugula & Cauliflower Quinoa Penne with Crispy Capers is a delicious gluten free pasta recipe that is perfect for mixing up your meal plan.
- 8 ounces gluten free penne I used quinoa pasta
- 1 cup pasta sauce
- 2 tablespoons avocado oil
- ⅓ cup capers drained
- 1 head cauliflower cut into small florets
- 5 ounces arugula chopped
- 1 teaspoon crushed red pepper
- 4 ounces goat cheese or nut cheese
- ¼ cup pine nuts toasted
Cook pasta according to package directions. Drain. Toss with pasta sauce and heat over low heat until warm.
Meanwhile heat oil to medium high. Add capers and cook for 6 to 8 minutes, until crisp. Transfer to a plate lined with paper towels and drain
Add cauliflower and cook for 7 minutes, stirring occasionally. Reduce heat to medium and add arugula and crushed red pepper. Cook until wilted.
Toss cauliflower mixture with the pasta. Top with goat cheese, pine nuts and capers and serve.
Calories: 302kcal | Carbohydrates: 36g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 614mg | Potassium: 548mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1045IU | Vitamin C: 53mg | Calcium: 95mg | Iron: 2.5mg