Bucatini with Cauliflower and Brussels Sprouts

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Bucatini and cauliflower and Brussels sprouts.

Pasta, pasta… we all love pasta.

After a wonderful weekend, we say “good bye” to the old week and “hello” to a new week with a new recipe adapted from Food & Wine magazine. Easy to made, delicious to the bite.

You will enjoy this delicious pasta with loads of crisp vegetables.  The soft cauliflower blends well with the tanginess of the Brussels sprouts. The bucatini pasta absorbs the sauce very well. Do not let yourself be intimidated by the anchovies, however you will not taste at all and yet they give the saltiness that is needed.  The bread crumbs will bind the sauce. A must try recipe for fall.

Wishing you all a wonderful new week.

Giangi's Kitchen Signature

 

Nutrition Facts
Bucatini with Cauliflower and Brussels Sprouts
Amount Per Serving
Calories 709 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 6g 30%
Cholesterol 10mg 3%
Sodium 341mg 14%
Potassium 653mg 19%
Total Carbohydrates 83g 28%
Dietary Fiber 6g 24%
Sugars 6g
Protein 21g 42%
Vitamin A 10.5%
Vitamin C 94.8%
Calcium 24.2%
Iron 18.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Bucatini with Cauliflower and Brussels Sprouts

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 3/4 pound bucatini pasta
  • 1/2 cup plus 2 tablespoons olive oil
  • 1/2 pound cut into florets cauliflower
  • 1/2 pound halved Brussels sprouts
  • 1/2 finely chopped yellow onion
  • 2 thinly sliced garlic cloves
  • 4 oil packed minced anchovies
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup dry bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon (optional) fresh red chili pepper

Instructions

  1. In a large pot of boiling salted water cook the pasta according to the packaging information. Drain and reserve ½ cup of the cooking water.

  2. Meanwhile in a large deep skillet, heat ¼ cup of the oil. Add the cauliflower and Brussels sprouts and season with salt and pepper. Cover and cook over medium high heat, stirring occasionally, until charred and crispy tender, about 5 minutes.

  3. Add ¼ cup of oil to the skillet and add the onion, garlic, anchovies, crushed red peppers (optional), rosemary, thyme. Cook stirring until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.

  4. In a small skillet add the remaining 2 tablespoon olive oil and add the bread crumbs. Cook over moderately high heat, stirring until golden and crisp, about 4 minutes, season with salt and transfer to a bowl.

  5. Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing until the water is nearly absorbed. Remove from the heat and stir the ½ cup of grated Parmigiano Reggiano. Serve the pasta in large bowls, passing the bread crumbs and the cheese alongside.

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