7 Point Recipes

Susy sent me a newsletter email with 10 great Spaghetti recipes in celebration of National Spaghetti Day today!  The first of these recipes that intrigued me was the Spaghettini with Cauliflower, Butter, & Pepper from RecipeLion.  This recipe is great for those nights when you have very little time to cook, with less than 30 minutes from start to table.

**NOTE:** I replaced full fat butter in the recipe with Smart Balance 50/50 Butter Blend and the Spaghetti with Whole Wheat Spaghetti. If you try this recipe, let us know if you love it!

Serves: 8

Cooking Time: 15 min

Ingredients

• 1 whole cauliflower, cut into florets
• 4 tablespoon Smart Balance 50/50 butter blend
  • (You can cut the points from 7 to 6 per serving if you use Fat Free Margarine instead)
• ¹/2 cup finely chopped fresh parsley
• 1 teaspoon Dijon mustard
• ¹/4 teaspoon red pepper flakes
• 1 pound whole wheat spaghetti
• ¹/2 cup Parmesan cheese, freshly grated
• ¹/2 cup fresh bread crumbs, toasted golden
• salt and pepper, to taste

Instructions

1. Bring a large pot of water to a rolling boil. Salt it to taste, add the cauliflower, and cook for 3 minutes.
2. Scoop the cauliflower into a large pasta bowl and add the butter, parsley, mustard, and pepper flakes.
3. Add the pasta to the salted boiling water and set the bowl over the pot to keep it warm, leaving a crack so the water doesn’t boil over, while the pasta cooks.
4. Drain the pasta it when it’s done and add it to the cauliflower.
5. Grind a generous amount of pepper over all, then toss with the cheeses and breadcrumbs.