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Pasta with Cauliflower
Yield:
6
servings
Course:
Dinner
Cuisine:
Italian
Ingredients
12
oz
spaghetti
(Ronzoni Smart Taste or whole wheat)
1
large head cauliflower
(roughly chopped (about 3 cups))
3 1/2
tsp
extra virgin olive oil
1/3
cup
Italian seasoned bread crumbs
(I used whole wheat)
5
anchovies
1
medium onion
(chopped)
6
tbsp
Pecorino Romano cheese
1/2
cup
chopped parsley
Instructions
Boil pasta in salted water according to directions for al dente. Drain pasta, reserving 1 cup water.
Meanwhile, steam cauliflower (or boil) until tender. Set aside.
Add 1/2 teaspoon of oil to a small frying pan and toast breadcrumbs, careful not to burn. Set aside.
In a large frying pan sauté anchovies in remaining tablespoon of olive oil until they begin to dissolve.
Add onions and cook on medium heat until golden.
Add steamed cauliflower and mix well.
Toss pasta with parsley, cheese, cauliflower, 1/2 cup of reserved pasta water, (more if needed) and season with salt and pepper to taste.
Divide evenly between 6 plates.
Top with toasted bread crumbs and serve.
Enjoy!!
Nutrition
Serving:
1
1/2 cups
,
Calories:
274.4
kcal
,
Carbohydrates:
51
g
,
Protein:
11.2
g
,
Fat:
6.1
g
,
Fiber:
8.7
g
- WW Points:
7