Pasta with Cauliflower and Pancetta by Antonio Carlucci from The Low GI Diet Cookbook
6 c. cauliflower florets
14 oz. dried cavatelli or penne pasta
1 Tbsp. olive oil
4 1/2 oz. pancetta, finely diced
1 small red chile, finely chopped
1 1/4 c. aved pecorino or Parmesan cheese, grated
2 Tbsp. roughly chopped parsley
1 tsp. salt
1. Cook the cauliflower and pasta together in plenty of boiling, salted water for 19 minutes, or until the cauliflower is cooked and the pasta is al dente.
2. Meanwhile, heat the oil in a frying pan, add the pancetta and chile and fry for 3 minutes, or until starting to brown.
3. Drain the pasta and cauliflower adn palce on a alrge serving plate or in individual bowls. Sprinkle with cheese, then tip the pancetta and chile over the top. Add the parsley and season with salt. Mix well in the bowl before serving.
Per serving (4 total)
510 cal, 14 g fat (5g sat), 24g protein, 71g carbs, 6g fiber, 1180mg sodium