Pasta Primavera with Cauliflower Sauce
This pasta with cauliflower sauce is a terrific way to eat healthy. If you're not using high-protein pasta, you can double the protein per serving by adding 8 ounces of cooked and sliced chicken breast. 
olive oil
1
tablespoon
chopped onion
½
cup
garlic, minced
2
cloves
cauliflower florets
3
cups
vegetable broth
¾
cup
multigrain spaghetti, uncooked
6
ounces
finely shredded Parmesan cheese, plus more for garnish
½
cup
water
⅓
cup
black pepper
⅛
teaspoon
broccoli florets, cut into 1-inch pieces
4
cups
red bell pepper, cut into bite-sized strips
1
unknown
sliced fresh basil
2
tablespoons
lemon juice
1
tablespoon
lemon zest (Optional)
1
teaspoon
 Heat olive oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly.
  Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, 7 to 10 minutes, adding broccoli and bell pepper for the last 5 minutes. Drain, reserving 1/2 cup cooking water. Return spaghetti to the pot and set aside.
  Transfer cauliflower-broth mixture to a food processor. Add Parmesan cheese, water, and black pepper. Cover and pulse until sauce is smooth.
  Pour cauliflower sauce over spaghetti in the pot. Cook over low heat until heated through, stirring in reserved cooking water to reach desired consistency. Garnish with basil, lemon juice, zest, and Parmesan cheese.
