Pasta with Cauliflower

By Scout0421

Serving Size: 1 1/2 cups
Calories: 274.4
Fat: 6.1 g
Carb: 51.0 g
Fiber: 8.7 g
Protein: 11.2 g

Ingredients

• 12 oz whole wheat spagetti
• 1 large head cauliflower, roughly chopped (about 3 cups)
• 3 1/2 tsp EVOO
• 1/3 cup Italian seasoned bread crumbs
• 5 anchovies
• 1 medium onion, chopped
• 6 tbsp Pecorino Romano cheese
• 1/2 cup chopped parsley

Preparation

Step 1

Boil pasta in salted water according to directions for al dente. Drain pasta, reserving 1 cup water.

Meanwhile, steam cauliflower (or boil) until tender. Set aside.

Add 1/2 tsp of oil to a small frying pan and toast breadcrumbs, careful not to burn them. Set aside.

In a large frying pan saute anchioves in remaining tbsp of oil until they begin to dissolve. Add onions and cook on medium heat until golden. Add steamed cauliflower and mix well.

Toss pasta with parsley, cheese, cauliflower, 1/2 cup of reserved pasta water and season with salt and pepper to taste.

Divide evenly between 6 plates. Top with toasted bread crumbs and serve.