- 10 to 12 ounces pasta, any short chunky shape
- 1 small head cauliflower, cut into bite-size pieces
- One 28-ounce can low-sodium diced tomatoes, with liquid
- 1 cup frozen green peas, thawed
- 2 teaspoons good-quality curry powder, or to taste
- Salt to taste
- Cook the pasta according to package directions and drain.
- Meanwhile, steam the cauliflower in a large saucepan until tender-crisp to your liking. Add the tomatoes, peas, and curry powder and bring to a simmer. Cook gently over medium-low heat, just until the mixture is heated through.
- Combine the pasta and cauliflower mixture in a serving container and toss together. Season with salt and serve.
- Combine the pasta and cauliflower mixture in a serving container and toss together. Season with salt and serve.