Thick Spaghetti With Green Cauliflowerbucatini Con Broccoli Food

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PASTA WITH BROCCOLI, CAULIFLOWER AND BEANS



Pasta With Broccoli, Cauliflower and Beans image

I just saw this recipe on the Today Show website. It looks good, so I wanted to save it here. I would probably cut out some of the butter to make it a bit healthier.

Provided by MarlaM

Categories     Beans

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb penne or 1 lb fusilli
4 garlic cloves, sliced
2 tablespoons extra-virgin olive oil
1 small head of broccoli, cut into 2-inch florets
1 small head cauliflower, cut into 2-inch florets
2 -4 ounces stock or 2 -4 ounces water
2 tablespoons butter
1 (14 ounce) can white beans
parmigiano-reggiano cheese, for sprinkling
salt

Steps:

  • Cook pasta 2 minutes less according to package time.
  • Strain and reserve.
  • While the pasta is cooking, in a large pot, brown garlic in olive oil over medium heat until golden, about 3 to 4 minutes.
  • Add broccoli and cauliflower and cook 1 minute.
  • Add a pinch of salt, stir, cover and cook for 3 minutes.
  • Add stock, butter and white beans.
  • Cook until the beans warm and the sauce slightly thickens, about 5 minutes.
  • Add cooked pasta and heat through, about 1 minute.
  • Adjust seasoning with salt and pepper.
  • Plate into bowls and serve with Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 701.6, Fat 15.9, SaturatedFat 5.1, Cholesterol 15.3, Sodium 129.7, Carbohydrate 125.4, Fiber 22.6, Sugar 4.2, Protein 21.5

BUCATINI WITH CAULIFLOWER, CAPERS, AND LEMON



Bucatini with Cauliflower, Capers, and Lemon image

A fast weeknight pasta that doesn't skimp on flavor. The bucatini cooks in the what becomes the sauce (yes, a one-pot dinner!). The cauliflower is chopped fine, then mixed with capers and Parmesan, and cooks under the broiler atop the pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

1 pound bucatini
1/4 cup extra-virgin olive oil, plus more for drizzling
1 sprig oregano, plus 1 tablespoon lightly packed fresh leaves
1/4 teaspoon red-pepper flakes, plus more for serving
2 1/2 teaspoons coarse salt
1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice, plus wedges for serving
4 cups finely chopped cauliflower florets (from 1 head)
3 tablespoons capers, preferably salt-packed, rinsed and drained
1/2 cup finely grated Parmesan (1 1/2 ounces), plus more for serving

Steps:

  • Heat broiler with rack 8 inches from heating element. Combine pasta, 5 cups water, 2 tablespoons oil, oregano sprig, pepper flakes, and 2 teaspoons salt in a large, straight-sided ovenproof skillet. Bring to a boil over medium-high heat; continue cooking, stirring occasionally, until sauce is mostly reduced and pasta is al dente, about 8 minutes. Remove from heat; stir in lemon zest and juice.
  • In a bowl, toss cauliflower with remaining 2 tablespoons oil and 1/2 teaspoon salt, capers, Parmesan, and oregano leaves. Sprinkle over pasta in skillet. Broil until cauliflower is golden in spots and pasta is heated through, about 5 minutes. Toss to combine. Serve with more cheese and pepper flakes, a drizzle of oil, and lemon wedges.

WHOLE-FAMILY PASTA WITH BROCCOLI AND CAULIFLOWER



Whole-Family Pasta with Broccoli and Cauliflower image

Many children, especially picky eaters, love pasta loaded with plain butter--a dish that clearly earns low marks on the health scale. This great alternative adds fiber and protein with beans, which kids actually love!

Provided by ChefBillT

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 6

Number Of Ingredients 11

12 ounces penne or fusilli pasta
4 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
3 cups broccoli florets
2 cups cauliflower florets
½ teaspoon salt
⅔ cup low-sodium vegetable or chicken broth
2 tablespoons butter
1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained
¼ teaspoon black pepper
½ cup grated Parmigiano-Reggiano cheese

Steps:

  • Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
  • Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.
  • Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.

Nutrition Facts : Calories 387 calories, Carbohydrate 56.2 g, Cholesterol 16 mg, Fat 12.3 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 4.5 g, Sodium 394.9 mg, Sugar 3.6 g

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