Bucatini With Cauliflower And Brussels Sprouts Recipe

Name: Bucatini With Cauliflower And Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound bucatini or periatelli pasta; 1/2 cup plus 2 tablespoons extra virgin olive oil; 1/2 pound cauliflower florets cut into 1 inch pieces; 1/2 pound Brussels sprouts, halved or quartered if large; Salt and pepper; 1/2 onions finely chopped; 2 garlic cloves, thinly sliced; 4 plump oil packed anchovies, minced; 1 teaspoon chopped rosemary; 1 teaspoon chopped thyme; 1/2 cup dry bread crumbs; 1/2 cup freshly grated Parmigiano Reggiano plus more for serving; 1/2 teaspoon crushed red pepper (optional)

Servings: persons

3/4 pound bucatini or periatelli pasta
1/2 cup plus 2 tablespoons extra virgin olive oil
1/2 pound cauliflower florets cut into 1 inch pieces
1/2 pound Brussels sprouts, halved or quartered if large
Salt and pepper
1/2 onions finely chopped
2 garlic cloves, thinly sliced
4 plump oil packed anchovies, minced
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1/2 cup dry bread crumbs
1/2 cup freshly grated Parmigiano Reggiano plus more for serving
1/2 teaspoon crushed red pepper (optional)

1
In a large pot of boiling salted water cook the pasta according to the packaging information. Drain and reserve 1/2 cup of the cooking water.
2
Meanwhile in a large deep skillet, heat 1/4 cup of the oil. Add the cauliflower and Brussels sprouts and season with salt and pepper. Cover and cook over medium high heat, stirring occasionally, until charred and crispy tender, about 5 minutes.
3
Add 1/4 cup of oil to the skillet and add the onion, garlic, anchovies, crushed red peppers (optional), rosemary, thyme. Cook stirring until the onion is slightly softened, about 3 minutes. Cover and cook over low heat until the cauliflower and sprouts are tender, about 3 minutes. Keep warm.
4
In a small skillet add the remaining 2 tablespoon olive oil and add the bread crumbs. Cook over moderately high heat, stirring until golden and crisp, about 4 minutes, season with salt and transfer to a bowl.
5
Add the pasta and reserved cooking water to the vegetables and cook over moderate heat, tossing until the water is nearly absorbed. Remove from the heat and stir the 1/2 cup of grated Parmigiano Reggiano. Serve the pasta in large bowls, passing the bread crumbs and the cheese alongside.

1604

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 pound bucatini or periatelli pasta, 1/2 cup plus 2 tablespoons extra virgin olive oil, 1/2 pound cauliflower florets cut into 1 inch pieces, 1/2 pound Brussels sprouts, halved or quartered if large, and more.

Yes, Bucatini With Cauliflower And Brussels Sprouts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bucatini With Cauliflower And Brussels Sprouts

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