WHOLE-FAMILY PASTA WITH BROCCOLI AND CAULIFLOWER
Many children, especially picky eaters, love pasta loaded with plain butter--a dish that clearly earns low marks on the health scale. This great alternative adds fiber and protein with beans, which kids actually love!
Provided by ChefBillT
Categories Main Dish Recipes Pasta
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
- Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.
- Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.
Nutrition Facts : Calories 387 calories, Carbohydrate 56.2 g, Cholesterol 16 mg, Fat 12.3 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 4.5 g, Sodium 394.9 mg, Sugar 3.6 g
LINGUINE WITH CAULIFLOWER AND BROWN BUTTER
Go nutty with brown butter in this just slightly sweet pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 9
Steps:
- Place croutons in a plastic bag, and crush to coarse crumbs with a rolling pin. (If using bread, grind in a food processor, and toast in a dry skillet until golden, 2 to 3 minutes, shaking skillet frequently to toast evenly.)
- In a large skillet, melt 1 1/2 tablespoons butter over medium-low heat. Add cauliflower florets and 1/4 teaspoon salt; saute, 15 minutes. Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 3 to 4 minutes.
- In a large pot of boiling salted water, cook linguine until al dente, about 10 minutes. Drain pasta, reserving 1/2 cup pasta water.
- In pasta pot, melt remaining 5 tablespoons butter over medium heat. Stir in sage and shallot; cook until butter is golden brown, 3 minutes. Add pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine. Add reserved cooking water if pasta seems dry. To serve, sprinkle with breadcrumbs and more Parmesan.
CAULIFLOWER ONION LINGUINE
I found this recipe while looking for something different to do with cauliflower. It was very easy to put together and a hit with the whole family. You can easily change the amount of ingredients to suit your taste or fit what is in your fridge.
Provided by Oliver Fischers Mo
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook linguine in salted water. Reserve 1 cup cooking water when draining pasta.
- Return pasta to the pot and toss with 1 tablespoon olive oil.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes. Transfer to a plate; wipe out the skillet.
- Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the cauliflower and cook until the edges brown, about 4 minutes. Add the red pepper flakes and toast 30 seconds. Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender, about 1 more minute.
- Add the pasta, onion mixture and parmesan to the skillet and toss. Top with basil, more fried onions, and more parmesan.
Nutrition Facts : Calories 527.4, Fat 18.8, SaturatedFat 4.4, Cholesterol 11, Sodium 242, Carbohydrate 71.6, Fiber 5.1, Sugar 4.6, Protein 18.4
LINGUINE WITH CAULIFLOWER AND BROWN BUTTER
"Choose a firm cauliflower with crisp green leaves which can be refrigerated, tightly wrapped, for three to five days." This is another side dish that sounded very appealing! It was on Martha Stewart's web site and we have tweaked it ever so slightly; we added some nuts for more crunch and red pepper flakes for some heat. It was very, very good!
Provided by Manami
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place croutons in a plastic bag, and crush to coarse crumbs with a rolling pin. (If using bread, grind in a food processor, and toast in a dry skillet until golden, 2 to 3 minutes, shaking skillet frequently to toast evenly.)
- In a large skillet, melt 1 1/2 tablespoons butter over medium-low heat.
- Add cauliflower florets and 1/4 teaspoon salt; sauté 15 minutes.
- Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 3 to 4 minutes.
- In a large pot of boiling salted water, cook linguine until al dente, according to package instructions, about 10 minutes.
- Drain pasta, reserving 1/2 cup cooking water.
- In pasta pot, melt remaining 5 tablespoons butter over medium heat.
- Stir in sage and shallot; cook until butter is golden brown, 3 minutes.
- Add pasta, cauliflower, parsley, and Parmesan; season with salt, black pepper, and red pepper flakes, if using.
- Toss to combine.
- Add reserved cooking water if pasta seems dry.
- To serve, sprinkle with breadcrumbs, more Parmesan and chopped & toasted almonds.
- Enjoy with a roasted chicken breast and a robust green salad with tomatoes, avocados, & puprle onion with a champagne vinaigrette. Let's not forget the wine!
Nutrition Facts : Calories 743.7, Fat 25.3, SaturatedFat 14.6, Cholesterol 60.6, Sodium 493.9, Carbohydrate 105.4, Fiber 10, Sugar 8.7, Protein 26.4
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