·1 lb whole wheat spaghetti
·1 head cauliflower, cut into florets
·1 bunch chard, stems removed
·¼ cup olive oil
·8 garlic cloves, minced
·Juice of 1 lemon
·½ tsp red pepper flakes, or to taste
·Salt and black pepper, to taste
·½ cup grated Parmigiano Reggiano
Bring a large pot of salted water to a boil. Cook pasta according to package directions, reserving ½ cup pasta water after cooking. Drain and set aside. Meanwhile, pulse cauliflower in a food processor until it is finely processed, about the size of grains of rice. Transfer to a bowl and repeat with the swiss chard. Heat olive oil in a large skillet over medium heat. Add garlic to the pot and saute for just a minute, or until fragrant. Stir in the cauliflower and swiss chard. Saute for 5-6 minutes, or until cooked through. Stir in the lemon juice and red pepper flakes. Season with salt and black pepper. Toss the pasta with the cauliflower and swiss chard sauce, adding reserved pasta water as needed. Serve topped with Parmigiano Reggiano and more freshly ground black pepper. Enjoy!
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