Whole Wheat Spaghetti With Cauliflower And Green Olives Recipes

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SICILIAN-STYLE CAULIFLOWER WITH WHOLE WHEAT PASTA



Sicilian-Style Cauliflower with Whole Wheat Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

Kosher salt, as needed, plus 2 teaspoons
3/4 pound whole-wheat penne
1/4 cup extra-virgin olive oil, plus more as needed
5 cups 3/4-inch cauliflower florets (about 1 to 1 1/4 pounds)
1 large shallot, sliced into thin rings
2 cloves garlic, smashed
3/4 cup water
1/4 cup white wine vinegar
2 tablespoons golden raisins
1 tablespoon honey
1 tablespoon capers
1 sprig fresh thyme
1 bay leaf
2 teaspoons fennel seeds, optional
Freshly ground black pepper
3 tablespoons pine nuts, toasted
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup grated Pecorino Romano, plus more as needed

Steps:

  • Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
  • Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
  • Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.

WHOLE-WHEAT LINGUINE WITH CAULIFLOWER, PANCETTA, AND PARMESAN



Whole-Wheat Linguine with Cauliflower, Pancetta, and Parmesan image

If you like cauliflower, you'll love this pasta, with its slightly spicy mix of crisp, savory toppings.

Yield Makes 4 main-course servings

Number Of Ingredients 11

1 cup coarse fresh bread crumbs (from 2 slices firm sandwich bread)
1/4 teaspoon salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 large head cauliflower (2 1/2 lb), cut into 1-inch-wide florets (8 cups)
1/4 lb sliced pancetta, chopped (1 cup)
4 garlic cloves, finely chopped
1/4 teaspoon dried hot red pepper flakes
1 1/2 cups reduced-sodium chicken broth
3/4 lb dried whole-wheat linguine
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Stir together bread crumbs, salt, and 1 tablespoon oil in a small bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until crisp and golden, 3 to 5 minutes, then return to bowl.
  • Heat remaining 1/4 cup oil in skillet over moderately high heat until hot but not smoking, then sauté cauliflower, stirring occasionally, until browned well, about 8 minutes.
  • Add pancetta and sauté, stirring frequently, until just beginning to crisp, 2 to 3 minutes. Stir in garlic and red pepper flakes and sauté, stirring, 1 minute. Add broth, then reduce heat and simmer, partially covered, stirring occasionally, until cauliflower is tender and sauce is slightly reduced, about 7 minutes.
  • While sauce simmers, cook linguine in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente, then drain in a colander.
  • Stir cheese into sauce and simmer 1 minute.
  • Toss pasta with cauliflower mixture and parsley in a large bowl, then sprinkle with bread crumbs. Serve with additional cheese.

SPAGHETTI WITH CAULIFLOWER, GREEN OLIVES, AND ALMONDS



Spaghetti with Cauliflower, Green Olives, and Almonds image

Categories     Food Processor     Cheese     Dairy     Garlic     Herb     Nut     Olive     Pasta     Vegetable     Vegetarian     Quick & Easy     Dinner     Lunch     Parmesan     Almond     Cauliflower     Parsley     Gourmet     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main course) servings

Number Of Ingredients 11

1 1/4 cups pitted brine-cured green olives (plain or stuffed)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup olive oil
1 (2 1/2-pound) head cauliflower, cut into 1-inch-wide florets (8 cups)
1/2 teaspoon salt
3 garlic cloves, finely chopped
Scant 1/2 teaspoon dried hot red-pepper flakes
1/4 cup water
3/4 pound dried spaghetti or linguine
1 ounce finely grated Pecorino Romano or Parmigiano-Reggiano (1/2 cup) plus additional for serving
3/4 cup whole almonds with skin (3 3/4 ounces), toasted and coarsely chopped

Steps:

  • Pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook cauliflower with salt, stirring occasionally, until golden brown, about 8 minutes. Add garlic and red-pepper flakes and cook, stirring occasionally, until cauliflower is tender and garlic is golden, 3 to 5 minutes.
  • Stir in water and boil 1 minute. Add olive mixture and cook, stirring, until heated through, about 2 minutes.
  • Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta-cooking water. Drain in a colander and return to pot.
  • Add cauliflower mixture and toss well, then add cheese and toss again. If pasta is dry, moisten with some reserved cooking water.
  • Sprinkle pasta with almonds and serve immediately, with additional cheese on the side.

WHOLE WHEAT SPAGHETTI WITH GREEN GARLIC AND CHICORY



Whole Wheat Spaghetti With Green Garlic and Chicory image

This dish is inspired by a classic oil and garlic pasta. I've added chicory, a bitter green that is much loved in southern Italy but underused here. It's sold with lettuces in the supermarket, often called escarole or curly endive. Chicory contains a type of soluble fiber called inulin, which some studies suggest may have a positive effect on blood sugar levels.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield Serves four

Number Of Ingredients 9

1 head chicory (also sold as escarole and curly endive lettuce)
1/4 cup extra virgin olive oil
2 tablespoons minced green garlic
1 dried red pepper, broken in half, or 1/4 teaspoon red pepper flakes
Salt to taste
3 tablespoons chopped flat-leaf parsley
3/4 pound whole-wheat spaghetti
A generous amount of freshly ground pepper
1/4 cup freshly grated Parmesan, as needed

Steps:

  • Bring a large pot of water to a boil. Fill a bowl with ice water. Meanwhile, remove the tough outer leaves of the chicory, and clean the remaining leaves of sand. When the water comes to a boil, salt generously and add the chicory. Blanch one minute, then transfer to the ice water with a skimmer or slotted spoon (do not drain the water from the pot). Drain the chicory, squeeze out water and chop. Set aside.
  • Combine the olive oil, garlic and chili pepper in a large, heavy skillet. Heat over medium heat until the garlic begins to sizzle. Allow the garlic to sizzle for about a minute, but do not let it color. Remove the skillet from the heat and set aside. If using a whole chili pepper, remove it and discard.
  • Bring the water back to a boil, and add the spaghetti. Cook al dente following the timing directions on the package. While the pasta is cooking, return the frying pan to medium heat. When the garlic begins to sizzle again, add the chicory. Toss together, season to taste with salt and pepper, and keep warm.
  • When the spaghetti is cooked al dente, remove 1/2 cup of the pasta water and add it to the pan with the chicory. Stir together well. Drain the pasta, and toss with the chicory and garlic. Serve, topping each serving with a spoonful of Parmesan.

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