Skip to Navigation Skip to Main Content Skip to Footer

Cauliflower, Pancetta & Olive Spaghetti

Cauliflower, Pancetta & Olive Spaghetti

Don’t ditch your pasta-cooking water! The flavorful liquid retains a touch of the pasta’s starch, which helps your sauce cling to the pasta in this healthy pasta recipe.


4 servings

Prep Time

30 minutes

Total Time

30 minutes


  • 8ounces whole-wheat spaghetti
  • 1tablespoon extra-virgin olive oil
  • 4cups finely chopped cauliflower
  • 1/4cup diced pancetta
  • 2cloves garlic, finely chopped
  • 1/2cup dry white wine
  • 1/4cup finely chopped roasted red peppers
  • 8pitted Kalamata olives, sliced
  • 1tablespoon butter
  • 1/4cup chopped flat-leaf parsley
  • 1/4teaspoon salt
  • 1/4teaspoon ground pepper


  1. Cook pasta for 1 minute less than the package directions. Reserve 1 cup pasta water, then drain.
  2. Meanwhile, heat oil in a large skillet over medium heat. Cook cauliflower and pancetta, stirring occasionally, until the cauliflower is starting to brown, about 10 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in wine, increase heat to high and cook, stirring occasionally, until almost evaporated, about 2 minutes. Stir in peppers, olives and butter. Add the pasta along with the reserved cooking water; simmer until the water is almost evaporated, 1 to 2 minutes more. Stir in parsley, salt and pepper.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 372kcal
Carbohydrate Total 51g
Total Sugars 4g
Added Sugars 0g
Fiber 9g
Total Fat 12g
Saturated Fat 4g
Mono Saturated Fat 5g
Cholesterol 14mg
Sodium 519mg
Protein 12g
Potassium 310mg
Calcium 57mg
Folate 81mcg
Omega-6 1g
Vitamin E 1mg
Zinc 2mg
Vitamin B3 3mg

© Meredith Operations Corporation. All rights reserved. Used with permission.