Cheesy Fettuccine With Cauliflower Walnuts Recipes

CHEESY FETTUCCINE WITH CAULIFLOWER & WALNUTS

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding cauliflower to the boiling water for the last 3 min. Drain, reserving 1/2 cup cooking water.
• Heat half the dressing in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 7 min. or until onions are softened. Stir in reserved cooking water; bring to boil. Simmer on medium-low heat 2 min. or until sauce is reduced by half.
• Add pasta mixture and remaining dressing; cook and stir 2 min. or until heated through. Remove from heat. Add herbs and cheese; mix well.
• Sprinkle with nuts and crushed pepper.

CHEESY BAKED PASTA WITH CAULIFLOWER

Steps:

• Preheat oven to 350°F. Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn't overcook when baked). Drain, reserving 1/2 cup pasta cooking liquid, and run under cold water to stop the cooking. Drain well.
• Lightly crush cherry tomatoes with your hands in a large bowl. Add mozzarella, provolone, cheddar, Parmesan, cream, and reserved ½ cup pasta cooking liquid and mix to combine. Season generously with salt and pepper. Add cauliflower and cooked pasta and toss to coat. Butter (or lightly coat) a 3-qt. or 13x9x2" baking dish with butter. Scrape in pasta mixture and spread out into an even layer. Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20-25 minutes.
• Remove foil and increase oven temperature to 425°F. Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 25-30 minutes. Let cool slightly before serving.
• Do Ahead
• Pasta can be assembled 2 days ahead. Cover and chill until ready to bake.

FETTUCCINE WITH WALNUTS AND PARSLEY

Steps:

• Cook the pasta al dente according to package directions, then drain in a colander.
• Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
• In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
• Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
• Good source of: Folate, Copper, Magnesium, Calcium