Sicilian Broccoli and Cauliflower Pasta
Ingredients
The vegetables
-
1
bunch
broccoli
-
1
head
cauliflower
-
2
medium
yellow onions
-
4
cloves
garlic
The spices and herbs
-
a generous pinch
saffron threads
-
a generous pinch
red pepper flakes
-
1
teaspoon
fresh rosemary
-
1/4
cup
fresh chopped parsley
-
kosher salt
to taste
The other ingredients
-
olive oil
as needed
-
2
tablespoons
golden raisins
-
1/2
cup
lightly toasted pine nuts
-
1
cup
freshly grated Parmesan
-
1
pound
dried pasta (sturdy variety such as Penne Rigate)
-
1
cup
pasta water (reserved from cooking)
Instructions
- Prepare the broccoli by slicing the stems and florets.
- Cut the cauliflower into similar sized pieces as the broccoli.
- Heat a large skillet, add olive oil, and sauté the broccoli with salt until tender and browned.
- In the same pan, cook the cauliflower similarly, adding salt to taste.
- Sauté onions in olive oil, then add garlic, saffron, red pepper flakes, and salt until the onions are tender.
- In a large pot, combine the hot pasta with the vegetables, onions, rosemary, raisins, and half of the pine nuts and parsley.
- Mix well, adding reserved pasta water as needed for moisture.
- Transfer to a warm serving bowl and top with remaining parsley, pine nuts, and Parmesan.
Nutrition Facts (estimated)
Servings
8-10
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
20mg
Cholesterol
20mg
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