Penne With Cauliflower And Capers

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
404
FAT
59%
CHOL
34%
SOD
27%

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Ingredients for 4 servings

1⁄2 lb. penne pasta

2 Tbs. unsalted butter

2 Tbs. extra-virgin olive oil

1 yellow onion, diced

3 garlic cloves, minced

3⁄4 tsp. chili flakes, or to taste

1 head cauliflower, about 3⁄4 lb., cut into 1-inch pieces

2 Tbs. capers, drained and rinsed

1⁄2 cup grated Parmigiano-Reggiano cheese

3 Tbs. chopped fresh flat-leaf parsley

3 Tbs. fresh lemon juice

Salt and freshly ground pepper, to taste

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