Elbows with Cauliflower and Brussels Sprouts Recipe

Name: Elbows with Cauliflower and Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box Barilla PLUS Elbows; 2 tablespoons extra virgin olive oil; 1 small onion, diced; 2 tablespoons butter; 1 small carrot, diced; 3 cups cauliflower, cut into small florets; 1/2 pound Brussels sprouts, quartered; 1/4 cup white wine; 1/2 cup Parmigiano Reggiano cheese, grated; 1 tablespoon parsley, chopped; Salt and black pepper to taste

Servings: persons

1 box Barilla PLUS Elbows
2 tablespoons extra virgin olive oil
1 small onion, diced
2 tablespoons butter
1 small carrot, diced
3 cups cauliflower, cut into small florets
1/2 pound Brussels sprouts, quartered
1/4 cup white wine
1/2 cup Parmigiano Reggiano cheese, grated
1 tablespoon parsley, chopped
Salt and black pepper to taste

1
Bring a large pot of water to a boil.
2
In a large skillet saute onions in olive oil for 2-3 minutes or until slightly opaque.
3
Add the butter.
4
Add the carrots, cauliflower and Brussels sprouts and brown well, season with salt and pepper.
5
Deglaze with wine and reduce until nearly dry.
6
Cook pasta according to package directions.
7
Drain pasta, reserving 1 cup of cooking water.
8
Once pasta is cooked, add the pasta to the sauce and toss to combine.
9
Add enough cooking water to make the sauce come together.
10
Remove from heat and add Parmigiano Reggiano cheese.
11
Toss to combine.
12
Top with parsley and serve.

232

kcal

Calories

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 11 ingredients. The key ingredients include: 1 box Barilla PLUS Elbows, 2 tablespoons extra virgin olive oil, 1 small onion, diced, 2 tablespoons butter, and more.

Yes, Elbows 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.

Elbows with Cauliflower and Brussels Sprouts

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