Cauliflower and Garlic Pasta Roasted Cauliflower and Garlic Spaghetti with Olive Oil and Herbs Ingredients: 8 oz spaghetti or linguine 1 medium head cauliflower, cut into small florets 6 cloves garlic, thinly sliced 3 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes (optional) Salt and black pepper, to taste Zest and juice of 1 lemon 1/4 cup grated Parmesan cheese (optional) 2 tablespoons fresh parsley, chopped Directions: Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender. Meanwhile, cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest. In a large skillet, heat remaining olive oil over medium heat. Add sliced garlic and red pepper flakes. Cook until garlic is golden, about 2 minutes (don’t let it burn). Add roasted cauliflower to the skillet and stir to coat in the garlic oil. Add cooked pasta to the skillet with a splash of reserved pasta water. Toss well to combine. Stir in lemon zest, lemon juice, and Parmesan (if using). Cook for 1–2 minutes to marry flavors. Sprinkle with fresh parsley before serving. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 390 kcal per serving | Servings: 4 servings #cauliflowerpasta #garlicpasta #roastedcauliflower #pastarecipes #vegetarianpasta #easyweeknightdinner #herbpasta #spaghettiideas #mediterraneanflavors #comfortfood #pastaandveggies #lemonpasta #simpleingredients #meatlessmeal #roastedveggies #homemadepasta #garliclover #cauliflowerrecipes #plantbaseddinner #pastaloversunite This Cauliflower and Garlic Pasta is golden, garlicky, and totally comforting. A simple, veggie-forward dinner you’ll crave weekly!

Pasta Salad Zesty Mediterranean-Inspired Pasta Salad with Fresh Veggies and Herbed Vinaigrette Ingredients: 12 oz (340g) rotini or penne pasta 1 cup cherry tomatoes, halved 1 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup Kalamata olives, sliced 3/4 cup crumbled feta cheese 1/4 cup chopped fresh parsley 1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon lemon juice 1 teaspoon dried oregano Salt and pepper to taste Directions: Cook the pasta in salted water according to package directions until al dente. Drain and rinse under cold water to stop cooking. In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Pour the dressing over the pasta salad and toss until well coated. Chill in the refrigerator for at least 30 minutes before serving to let flavors meld. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 320 kcal | Servings: 6 servings #pastasalad #mediterraneanflavors #freshsalads #easymeals #fetaandveggies #quicklunch #makeaheadmeals #healthyrecipes #coldpasta #summerdishes #vegetarianfriendly #saladseason #mealprepideas #bbqside #partyfood #flavorfulsalads #pastaandveggies #lightlunch #refreshingsalad #easyentertaining This Zesty Mediterranean Pasta Salad is your new go-to side for summer BBQs and picnics! 🥒🍅🧅 So fresh, flavorful, and easy to make!