agassifan cauliflower and whole wheat pasta
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 251.0
- Total Fat: 15.2 g
- Cholesterol: 20.9 mg
- Sodium: 353.4 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 5.6 g
- Protein: 11.6 g
View full nutritional breakdown of agassifan cauliflower and whole wheat pasta calories by ingredient
Introduction
If you want to keep this vegetarian, use vegetable stock. Feel free to add a little red pepper flakes if you like things spicier, or if you don't like basil, use oregano or marjoram instead. If you like broccoli better than cauliflower, use it instead. Add some red, or green bell peppers if you want a little more color to you dish...any vegetables can be added to this recipe...just be sure to add them to your nutrition tracker...Since this has more vegetables than pasta it is a VERY filling meal.
If you want to keep this vegetarian, use vegetable stock. Feel free to add a little red pepper flakes if you like things spicier, or if you don't like basil, use oregano or marjoram instead. If you like broccoli better than cauliflower, use it instead. Add some red, or green bell peppers if you want a little more color to you dish...any vegetables can be added to this recipe...just be sure to add them to your nutrition tracker...
Since this has more vegetables than pasta it is a VERY filling meal.
Number of Servings: 6
Ingredients
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1 (13.25 oz) box Barilla whole grain pasta
1/4 cup olive oil
3 cloves garlic, smashed, left whole
1 red (or white) large onion, (chopped)
1 large head of cauliflower, (chopped to bite size)
1 cup chicken or vegetable stock
2 Tbsp dried basil
4 oz romano cheese or parmesan
salt and pepper to taste
Directions
1) Bring large pot of salted water to a boil and cook pasta until al dente, drain pasta (save 1 cup of pasta water for sauce). Start cooking sauce while waiting for pasta to cook.
2) Heat large skillet over med hi heat and add 1/4 cup olive oil and garlic cloves and saute for 3 minutes...remove garlic (if you wish).
3) Add chopped onion to skillet and saute for five minutes.
4) Add chopped cauliflower, stock and basil to skillet, cover and cook for 15 minutes (stirring occasionally).
5) If there is no more stock in the skillet, add 1 or 2 ladles of pasta water to skillet. Mash cauliflower with the back of a wooden spoon or a potato masher.
6) Add drained pasta and cheese to cauliflower sauce and stir.
7) Season with salt and pepper to taste.
Makes 6 HUGE --- 2 cup, veggie filled, servings
Number of Servings: 6
Recipe submitted by SparkPeople user AGASSIFAN.
2) Heat large skillet over med hi heat and add 1/4 cup olive oil and garlic cloves and saute for 3 minutes...remove garlic (if you wish).
3) Add chopped onion to skillet and saute for five minutes.
4) Add chopped cauliflower, stock and basil to skillet, cover and cook for 15 minutes (stirring occasionally).
5) If there is no more stock in the skillet, add 1 or 2 ladles of pasta water to skillet. Mash cauliflower with the back of a wooden spoon or a potato masher.
6) Add drained pasta and cheese to cauliflower sauce and stir.
7) Season with salt and pepper to taste.
Makes 6 HUGE --- 2 cup, veggie filled, servings
Number of Servings: 6
Recipe submitted by SparkPeople user AGASSIFAN.
Member Ratings For This Recipe
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JUDYFORT81
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LUNADRAGON