Easy prep cuts stress in the kitchen. Here, corkscrew pasta is tossed with oven-roasted vegetables and topped with toasted breadcrumbs
1. Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
2. Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
3. Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.
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Serving Size: 1 Serving (499g) | ||
Recipe Makes: 4 | ||
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Calories: 565 | ||
Calories from Fat: 167 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 66.8mg | 21 % | |
Sodium 438.3mg | 15 % | |
Potassium 1153.3mg | 30 % | |
Total Carbohydrate 82.7g | 24 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 74.2g | ||
Protein 20.5g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 565
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