WHOLE WHEAT SPAGHETTI WITH CAULIFLOWER AND GREEN OLIVES
This simple and slightly spicy vegetarian supper holds its own as the star or a side. Toothsome and flavorful whole wheat spaghetti give great texture to a rich mix of cauliflower and red peppers, topped with toasty almond slivers and a bright parsley-olive blend. Serve with additional Pecorino Romano on the side.
Provided by Drave Bave
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread almonds and sesame seeds on a baking sheet.
- Bake almonds and sesame seeds in the preheated oven until lightly toasted, about 10 minutes.
- Meanwhile, pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
- Heat olive oil in a heavy 12-inch skillet over medium heat until hot but not smoking. Add cauliflower and salt; cook, stirring occasionally, for 4 minutes. Add bell pepper; cook until cauliflower is golden brown, about 8 minutes more. Add garlic and red pepper flakes and cook for 1 minute, stirring occasionally. Remove skillet from the heat.
- Bring 6 to 8 quarts of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup cooking water. Return to the pot.
- Stir 1/4 cup pasta cooking water into the cauliflower mixture. Boil for 1 minute to deglaze the bottom of the skillet. Add olive mixture; cook and stir until heated through, about 2 minutes.
- Pour cauliflower mixture over the spaghetti and toss well. Add Pecorino Romano and toss again. Moisten spaghetti with more cooking water if it appears dry. Sprinkle with toasted almonds and sesame seeds and serve immediately.
Nutrition Facts : Calories 855.3 calories, Carbohydrate 85.2 g, Cholesterol 15.5 mg, Fat 49.6 g, Fiber 20.3 g, Protein 27.9 g, SaturatedFat 8.1 g, Sodium 1393.7 mg, Sugar 11 g
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oniel Dennis
[email protected]This dish was a bit bland for my taste. I think it could have used more spices.
huffrey nyakundi
[email protected]I would definitely recommend this recipe to others. It's a great way to enjoy a healthy and delicious meal.
Dure Zahra
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Ashish Lama
[email protected]I love the simplicity of this dish. It's made with just a few ingredients, but it's still very flavorful.
Mehru Mehru
[email protected]This recipe is a great way to use up leftover whole wheat spaghetti. It's also a great way to sneak in some extra vegetables.
Ziyad Saqib
[email protected]I'm not a huge fan of cauliflower, but this dish was surprisingly good. The flavors were well-balanced and the cauliflower didn't overpower the other ingredients.
Tracey Fisher
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the cauliflower and green olives.
Prince Mahmud Asif
[email protected]I've made this recipe several times and it's always a winner. It's a great way to use up leftover cauliflower.
Patricia Letalral
[email protected]This is now one of my favorite pasta dishes. It's light and healthy, but still very flavorful.
Trisha K
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Mehro Mehro
[email protected]This recipe was easy to follow and the end result was delicious. I loved the combination of flavors and textures.
Nahid Shaikh
[email protected]I'm always looking for ways to sneak more vegetables into my meals, and this recipe was a great way to do that. The cauliflower added a nice texture and flavor to the dish.
Md Radoy
[email protected]This dish was a hit with my family! The flavors of the cauliflower, green olives, and whole wheat spaghetti came together perfectly. I'll definitely be making it again.