Doc V's Healthy Kitchen

Honestly, only few people don’t like pasta cacio e pepe. Some people can’t eat it because of the cheese ( lactose), but let’s not consider them. If you prefer more vegetables,  then this  version is  perfect to reach your vegetable quote.

For 2p, chop a medium sized cauliflower in roses and cubes ( don’t forget the outer leaves). Put them in an oven dish ( in one layer). Add 4 chopped garlic cloves, lots of black pepper, a pinch of salt, 1 table spoon of dried thyme, 1 table spoon of olive oil and   10 grams of butter. Mix. Bake in the oven at 200° for 30 minutes. Stir now and again.

Grate 40 grams of parmesan. Add the zeste and juice of 1 untreated lemon. Set aside. Chop a handful of fresh parsley.

Boil 160 grams of whole wheat short pasta al dente in salted water. Drain. Keep 1 cup of the water. Mix the cup of salted water with the cheese.

Once the cauliflower is al dente, add the pasta, the mixture of cheese,pasta water and lemon. Stir. Add lots of black pepper, 1/2 of the parsley and 250 grams of chopped buffalo mozzarella. Mix. Add salt and pepper if needed. Bake in the oven for another 20 minutes.

Finish with parsley and enjoy a balanced version of cacio e pepe.