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
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta. Return to the pot and toss with 1 tablespoon olive oil.
- Meanwhile, 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. Season with salt. Top with the basil, pine nuts and more parmesan. Photograph by Andrew Mccaul
Nutrition Facts : Calories 562 calorie, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 4 milligrams, Sodium 236 milligrams, Carbohydrate 72 grams, Fiber 3.5 grams, Protein 16 grams, Sugar 4 grams
PASTA WITH CAULIFLOWER
This dish is derived from a Marcella Hazan recipe. It's dead simple, and the cauliflower can be precooked a day ahead or so. Or, the whole thing can be made at once: cook the cauliflower in water, scoop it out and then, later, cook the pasta in the same water. It's already boiling, and you want the taste of the cauliflower anyway, so why not? The cauliflower gets cooked more, in a skillet with toasted garlic, so don't boil it to death, although you do want it to be tender. And in the original Minimalist recipe, from 2000, bread crumbs were added to the skillet along with the cauliflower, but since some pasta water is usually added to the skillet to keep the mixture saucy, the bread crumbs become soggy. Better, then, to stir the bread crumbs in at the very end. They should be very coarse and ideally homemade, and if they're toasted in olive oil in a separate skillet before you toss them in, so much the better.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 40m
Yield 3 or 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Trim the cauliflower and divide it into florets. Add about a tablespoon of salt to the water and boil cauliflower until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.
- Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in same pot and same water as was used for the cauliflower.
- When the garlic is ready, add the cauliflower to skillet and turn heat to medium. Cook, stirring occasionally. When pasta is just about done - it should be 2 or 3 minutes short of the way you like it - drain it, reserving about a cup of cooking liquid.
- Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.
Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 112 grams, Fat 17 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 678 milligrams, Sugar 7 grams
LINGUINE WITH BUTTER, LEMON AND GARLIC
A humble, simple dish with wonderful flavors. Serve with green or spinach salad and the ever present garlic bread, ahhhh!
Provided by Miss Annie
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguine until al dente, or slightly firm to the bite.
- Drain, and mix with a Tbsp.
- or two of olive oil; set aside.
- Heat butter in a skillet and add lemon juice and salt.
- Add garlic and cook about 1 minute.
- Add to hot linguine and mix.
- Serve immediately, sprinkled with Parmesan if desired.
Nutrition Facts : Calories 502.2, Fat 10.4, SaturatedFat 5.8, Cholesterol 22.9, Sodium 67.3, Carbohydrate 85.8, Fiber 3.7, Sugar 2.1, Protein 15.1
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
PASTA WITH CAULIFLOWER-PARMESAN BUTTER
A simple, vegetable-packed meal that will get dinner on the table quickly and make everyone in the family happy. Creamy butter is loaded with cauliflower and salty Parmesan cheese, then blended smooth, making it perfect for picky vegetable eaters.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings, plus additional cauliflower-Parmesan butter (about 8 tablespoons)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
- Meanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
- Melt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
- Tightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.
LINGUINE WITH BROWN-BUTTER SAUCE
Categories Herb Pasta Appetizer Kid-Friendly Quick & Easy Yogurt Parmesan Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- In a kettle of boiling salted water boil the linguine until it is al dente, reserve 1/2 cup of the cooking water, and drain the linguine well.
- While the linguine is cooking, in a heavy skillet cook the butter over moderate heat, swirling the skillet occasionally, until it is nut-brown in color. In a large bowl whisk together the butter, the parsley, the Parmesan, and the orégano until the mixture is combined well and whisk in the yogurt and salt and pepper to taste. Add the linguine, toss the mixture well, and add enough of the reserved cooking water to thin the sauce to the desired consistency.
BROWN BUTTER LINGUINE
Cook this simple brown butter linguine as a filling meal for one. It costs just 90p per serving and only takes 20 minutes to make - ideal for busy weeknights
Provided by Lulu Grimes
Categories Dinner, Lunch, Pasta, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Cook the pasta in salted boiling water until al dente, then drain, reserving a little of the cooking water.
- Meanwhile, cook a little of the butter in a frying pan until it foams then fry the bread until it is golden brown all over. Tip into a bowl and wipe out the pan. Add the rest of the butter and heat it until it foams and starts to brown. Add the chilli flakes and plenty of black pepper and cook for 1 min.
- Tip the pasta back into the pan along with a splash of the cooking water and the cheese and toss together thoroughly. Sprinkle on the fried bread and toss everything together again.
Nutrition Facts : Calories 574 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
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