SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
- Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
- Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.
WHOLE-WHEAT PASTA WITH SAUSAGE AND SWISS CHARD
Wellness Tip: Don't toss your Swiss chard stems! They add texture to this pasta sauce-plus extra antioxidants and vitamin K.
Provided by Food Network Kitchen
Time 30m
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 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 2 minutes. Add the onion and chard stems; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes start breaking apart, about 5 minutes.
- Add the chard leaves to the skillet and cook, stirring occasionally, until they start wilting, about 3 minutes. Add the pasta, the reserved cooking water and 1/4 cup cheese; toss to coat. Season with salt and pepper. Top each serving with the remaining cheese.
SPICED ROASTED CAULIFLOWER WITH FETA AND GARLIC
Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it's important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They'll get the most golden and crunchy, almost like little cauliflower bread crumbs.
Provided by Alison Roman
Categories weekday, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Slice cauliflower lengthwise into ½-inch thick slices, including the core and leaves. (Some of the first slices will crumble and fall apart. This is O.K., and will be useful when you want those crispier bits.)
- Place cauliflower (slices and crumbles) and garlic on a rimmed baking sheet and drizzle with olive oil. Sprinkle with fennel seed, turmeric and red-pepper flakes, and season with salt and pepper.
- Roast, without disturbing, until cauliflower has turned a deep golden brown and crisped up in spots, 25 to 30 minutes. Using a spatula, flip the larger steaks and stir the smaller bits around and continue to roast until completely and evenly browned, another 8 to 10 minutes.
- Remove from heat and transfer to a large serving platter. Top with feta, herbs and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 220 milligrams, Sugar 2 grams, TransFat 0 grams
WHOLE-WHEAT PASTA WITH BROCCOLINI AND FETA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 (2 1/2 cup) main course servings
Number Of Ingredients 10
Steps:
- Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.
- Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds, more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.
- Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.
- Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.
- Toss the rigatoni, broccolini, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.
WHOLE-WHEAT PASTA SALAD WITH WALNUTS AND FETA CHEESE
Steps:
- Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.
- In a dry saute pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.
- In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.
SPAGHETTI WITH ROASTED CAULIFLOWER, TOMATO SAUCE AND OLIVES
Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h10m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you'll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
- Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
- Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 13 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 677 milligrams, Sugar 6 grams
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
CAULIFLOWER FETA PASTA BAKE
This recipe was inspired by Rachael Ray's recipe of the same name. I've changed or removed several ingredients, but it's still flavorful and filling. Enjoy!
Provided by TerribleCook1017
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Roast cauliflower florets in 1/4 cup of oil at 425 degrees for 20 - 25 minutes or until browned.
- Boil bow tie pasta as directed. Drain. Add tomatoes, feta, 1/4 cup oil, 1/2 teaspoon parsley and mix well.
- Mix cauliflower into pasta mixture. Add entire mixture to a 2-quart baking dish. Top with 1/2 teaspoon parsley and breadcrumbs. Bake at 350 for 10 - 15 minutes and serve.
Nutrition Facts : Calories 543.4, Fat 29.6, SaturatedFat 9.3, Cholesterol 83.5, Sodium 554.2, Carbohydrate 53.8, Fiber 4.7, Sugar 5.6, Protein 16.9
WHOLE WHEAT SPAGHETTI WITH CAULIFLOWER AND FETA
Not a big fan of cauliflower, personally - but I love love love this dish. After a few days of leftovers, I'm generally less than enthusiastic about meal time. I look foward to every opportunity to eat this. Healthy, chock-ful of texture, and tasty! Taken from Best Loved Whole Grain Recipes.
Provided by MechanicalJen
Categories Spaghetti
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in skillet. Saute onion until tender. Add garlic and cook another two minutes. Add cauliflower, cook and stir for 5 minutes. Season with salt and pepper and add wine.
- Cover and cook for 15 minutes, or until cauliflower is fork tender.
- Cook pasta according to directions on the package. Reserve 1/2 cup pasta cooking water.
- Add tomatoes, walnuts, reserved pasta water and red pepper to skillet. Cook 2-3 minutes, or until tomatoes begin to soften.
- Toss spaghetti with veggie sauce and top with feta.
Nutrition Facts : Calories 323, Fat 16.5, SaturatedFat 3.5, Cholesterol 11.1, Sodium 565.2, Carbohydrate 34, Fiber 4, Sugar 4.2, Protein 10.1
More about "whole wheat spaghetti with cauliflower and feta food"
PASTA WITH CAULIFLOWER, WALNUTS AND FETA – SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 7 mins
17 HEALTHY PASTA DINNERS TO SATISFY YOUR CRAVING
From foodnetwork.com
Author By
PASTA WITH CAULIFLOWER, TOMATO, AND PARMESAN RECIPE
From simplyrecipes.com
KETO BAKED FETA PASTA RECIPE (5 NOODLE OPTIONS)
From wholesomeyum.com
PENNE WITH ROASTED CAULIFLOWER AND FETA | RECIPES | WW USA
From weightwatchers.com
Cuisine AmericanCategory DinnerServings 4Total Time 30 mins
- Place cauliflower and onion in prepared pan. Sprinkle with 1/4 teaspoon salt and the pepper and lightly spray with olive oil nonstick spray. Toss to coat and spread vegetables in single layer. Roast until crisp-tender, about 15 minutes. Stir in garlic and 2 teaspoons oregano. Spray again with nonstick spray and roast until vegetables are tender, about 5 minutes longer.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup pasta cooking water.
- Return pasta to same pot. Stir in cauliflower mixture, feta, oil, remaining 1/2 teaspoon salt, and enough of reserved cooking water to evenly moisten pasta and vegetables. Divide evenly among 4 plates and sprinkle with additional oregano and fresh mint, if using.
WHOLE WHEAT SPAGHETTI WITH GRILLED VEGETABLES AND FETA …
From ricardocuisine.com
4/5 (32)Total Time 40 minsCategory Main DishesCalories 590 per serving
FETA CHEESE PASTA BAKE | RECIPES
From kosher.com
WHOLE WHEAT PASTA WITH ORANGE ROSEMARY SPICED CAULIFLOWER ...
From dianekochilas.com
WHOLE WHEAT PASTA WITH CAULIFLOWER AND WALNUTS - MYSAVORYSPOON
From mysavoryspoon.com
RECIPE: WHOLE WHEAT SPAGHETTI AND MEATBALLS - BLUE APRON
From blueapron.com
WHOLE WHEAT PASTA WITH CAULIFLOWER, WALNUTS AND RICOTTA SALATA
SPAGHETTI WITH CAULIFLOWER | CIAO ITALIA
From ciaoitalia.com
WHOLE WHEAT PASTA WITH CAULIFLOWER, WALNUTS AND FETA
From keeprecipes.com
WHOLE-WHEAT SPAGHETTI WITH GARLIC, PARSLEY, & LEMON RECIPE
From myrecipes.com
CALORIES IN WHOLE WHEAT SPAGHETTI AND NUTRITION FACTS
From fatsecret.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love