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    You are in: Home / Recipes / Cauliflower Feta Pasta Bake Recipe
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    Cauliflower Feta Pasta Bake

    Average Rating:

    2 Total Reviews

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    • on June 26, 2009

      Very good. I used PAM instead of olive oil on the cauliflower (tastes delicious) fat free feta cheese, 100% whole wheat penne, diced tomatoes in water, barely a TBSP of olive oil in the dish, and 1/4 cup of Panko instead of regular breadcrumbs. It was great! Next time I will add some minced garlic though. Here are the nutrition facts for the above: Cal = 314 Fat=4g Sat=.3g Polyunsat=.2 Monounsat=1.8 Cholesterol=6.6mg Sodium=522.0mg Potassium=424.2mg Carb=56.0mg Fiber=10.0g Protein=20.0g VitA=5% Calc=17% VitC=118% Iron=16% All in all a great tasting dish.

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    • on May 31, 2009

      Excellent as either a side dish or main dish. My cauliflower was home grown and a little tender, so it browned pretty quickly (after about 15 minutes). I also chose to use only 4 ounces of feta and 8 ounces of pasta, but it was still wonderful.

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    Nutritional Facts for Cauliflower Feta Pasta Bake

    Serving Size: 1 (222 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 543.3
    Calories from Fat 266
    Total Fat 29.6 g
    Saturated Fat 9.2 g
    Cholesterol 83.5 mg
    Sodium 554.2 mg
    Total Carbohydrate 53.8 g
    Dietary Fiber 4.6 g
    Sugars 5.5 g
    Protein 16.8 g

    The following items or measurements are not included:

    diced tomatoes with garlic and olive oil


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