This pasta recipe* has been on my list for a while, and I have to admit, I expected a bit more. But, instead of writing it off, I’m writing about how to make it better. It was quick enough for a weeknight, which is always a plus, and the roasted cauliflower can be made the day before.
I followed the recipe exactly and I think the key ingredient is the lemon juice or lemon zest at the end- it really brightened the flavors. A little more salt, more peppery arugula and olive oil would also help give it depth. It would be good with fresh ricotta and (more) lemon zest or as the base for a flaky white fish. This dish can easily be made with chickpea pasta to add protein, reduce carbs and add extra fiber.
*scroll down the website to see the recipe in English