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This is an easy, quick, middle of the week type recipe, but good enough to ‘Woo” your friends on the weekend!

Yield:4 to 6 servings

Ingredients

• Kosher salt (such as Diamond Crystal)
• 1 pound spaghetti or linguine
• ½ cup extra-virgin olive oil, plus 2 Tbs.
• 1 large head of cauliflower, cut into bite size florets
• 1 can cannelloni beans, drained
• ½ cup dry roasted slivered almonds
• 1/2 cup toasted bread crumbs
  
• 1/4 cup chopped parsley, plus 1 Tbs. for garnish
• 2 cups diced onion
• 1 Tbs minced fresh garlic
• 1/4 cup capers plus 1 Tbs juice from jar
  
• 1 lemon, juice and zest
• 1/4 t. red pepper flakes
• Salt and pepper to taste
  

Directions

1. Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.

2. Toss cauliflower florets with the 2 Tbs olive oil and 1/4 t. salt, and roast at 400 degrees until soft and golden on the edges.
3. Meanwhile, in a wok or heavy skillet, saute the onion, garlic and chopped parsley in the olive oil for 5 minutes, stirring frequently, just until the garlic is soft and onion is translucent. Add 1 teaspoon salt, the capers and juice, cannelloni beans, red pepper flakes, and roasted cauliflower, and continue cooking for 5 more minutes, allowing the flavors to meld.
4. Zest and juice 1 lemon.
5. Toss the pasta with the vegetable mixture. Add the lemon juice and zest, and almonds. Add the pasta water, a little at a time, until desired consistency.
6. Salt and pepper to taste.
7. Garnish with parsley