“In this healthy recipe, pasta-cooking liquid enhances the flavor of your pasta dish by helping your sauce stick to the pasta.”
Serving: 4 | Ready in: 30m

• 8 oz. whole-wheat spaghetti
• 1 tbsp. extra-virgin olive oil
• 4 cups finely chopped cauliflower
• 2 cups thinly sliced shiitake mushroom caps
• ½ tsp. salt, divided
• 2 cloves garlic, finely chopped
• ½ cup dry white wine
• ¼ cup finely chopped hot cherry peppers
• 8 pitted Kalamata olives, sliced
• 1 tbsp. butter
• ¼ cup chopped flat-leaf parsley
• ¼ tsp. ground pepper

• Cook the pasta for a minute shorter than instructions of the package. Drain off pasta water but save a cup.
• In the meantime, in a large skillet, heat the oil on medium heat. Cook 1/4 tsp. salt, mushrooms, and cauliflower and stir from time to time for 10 minutes until the cauliflower begins to brown. Put in the garlic, cook and stir for half a minute. Pour in wine and stir, turn up the heat to high, then cook and stir from time to time for 2 minutes until it is nearly evaporated. Stir in butter, olives, and peppers. Put in the saved cooking water with the pasta; allow to simmer for 1-2 more minutes until the water nearly evaporates. Stir

in pepper, the remaining 1/4 tsp. of salt, and parsley.

Nutrition Information
• Calories: 335 calories;
• Total Carbohydrate: 51 g
• Cholesterol: 8 mg
• Total Fat: 10 g
• Fiber: 10 g
• Protein: 11 g
• Sodium: 516 mg
• Sugar: 5 g
• Saturated Fat: 3 g