Garlicky Cruciferous Pasta
Ingredients
The pasta
-
4
ounces
dry pasta (linguini, penne, spaghetti, angel hair)
The vegetables
-
1
pound
cruciferous veggies (cauliflower, broccoli, cabbage, Brussels sprouts, kale) thinly sliced
-
½
medium
onion, very thinly sliced
-
4-6
large cloves
garlic, smashed
The seasoning
-
2-3
tablespoons
olive oil
-
½-1
teaspoon
salt
-
½
teaspoon
cracked pepper
-
¼ or more
teaspoon
chili flakes
-
zest of one
lemon
-
extra
for drizzling
olive oil
Garnish
-
to taste
fresh basil ribbons
-
to taste
Aleppo chili flakes
-
to taste
toasted pine nuts
-
to taste
Vegan cheesy sprinkle or grated Pecorino cheese
Instructions
- Boil a pot of generously salted water for the pasta.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add the sliced onion and smashed garlic, sauté for 2 minutes to infuse the oil.
- Add the thinly sliced cruciferous vegetables and let them cook without stirring for a few minutes.
- Gently stir the vegetables and continue cooking for about 5 more minutes.
- Add hot pasta water and salt to the vegetables, cooking until they are bright green and tender.
- Drain the pasta, reserving some water, and add it to the skillet with the vegetables.
- Season with additional salt, pepper, and chili flakes, adding pasta water to loosen the mixture.
- Serve in bowls, garnished with lemon zest, olive oil, fresh basil, and optional toppings.
Nutrition Facts (estimated)
Servings
2-3
Calories
301
Total fat
10.4g
Total carbohydrates
45.4g
Total protein
10.6g
Sodium
429.3mg
Cholesterol
0mg
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