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1.
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Put the cauliflower, broth, and 1 cup water in a small pot; bring to a boil over medium-high heat.
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Adjust the heat to maintain a simmer and cook until the cauliflower is very soft, 25 to 30 minutes.
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Remove from the heat and cool 5 minutes.
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Carefully puree cauliflower and all the liquid in a blender until very smooth; set aside.
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2.
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Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, 8 minutes.
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Drain well, reserving about 1 cup pasta cooking water.
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3.
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Heat the oil in a large skillet over medium heat.
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Add the garlic and cook until fragrant, about 30 seconds.
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Add the cauliflower puree and evaporated milk and bring to a simmer.
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Cook until slightly thickened, 5 minutes and season with salt and pepper.
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Stir in the peas until heated through, 2 minutes.
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Toss in the cooked pasta, Parmesan cheese and about 1/2 cup of pasta water until the noodles are coated but the sauce is still loose.
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Remove from the heat and toss in the butter, chopped parsley and lemon zest.
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(If the sauce seems thick, adjust the consistency with the remaining pasta water).
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Serve immediately sprinkled with chopped parsley.
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Nutritional analysis per serving
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Calories 324; Total Fat 7g (Sat Fat 3.5g, Mono Fat 2.5g, Poly Fat .5g) ; Protein 16g; Carb 53g; Fiber 10g; Cholesterol 17mg; Sodium 326mg
