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Correo Electrónico
Receta Penne with Roasted Cauliflower and Lemon Caper Vinaigrette
Raciónes: 2
Ingredientes
- 1 small head cauliflower, washed and cut into bite-size florets
- 3 cloves garlic
- 1/2 small red onion, sliced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 1/2 cups grape tomatoes, halved
- 8 ounces DeLallo Organic Whole Wheat Penne Pasta
- For the Lemon Caper Vinaigrette:
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 3 tablespoons small capers
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Pinch of crushed red pepper flakes
- For serving:
- 1/2 cup shredded Parmesan cheese
- Salt and black pepper, to taste
View Full Recipe at Two Peas and Their Pod
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 2 servings | |
| Calories 268 | |
| Calories from Fat 170 | 63% |
| Total Fat 19.3g | 24% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 770mg | 32% |
| Potassium 287mg | 8% |
| Total Carbs 16.53g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 9.43g | 6% |
| Protein 9.6g | 15% |
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