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Bucatini with Cauliflower and Brussels Sprouts

Course Main Course, Pasta
Cuisine Italian
Keyword Brussels sprouts, cauliflower, pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories 709 kcal

Ingredients

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

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.

Nutrition Facts
Bucatini with Cauliflower and Brussels Sprouts
Amount Per Serving
Calories 709 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 6g38%
Cholesterol 10mg3%
Sodium 341mg15%
Potassium 653mg19%
Carbohydrates 83g28%
Fiber 6g25%
Sugar 6g7%
Protein 21g42%
Vitamin A 525IU11%
Vitamin C 78.2mg95%
Calcium 242mg24%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.