Purple Cauliflower Pasta recipe
All Recipes Main Dish Recipes Pasta
Ingredients
- 2 cups uncooked rotini pasta ¼ cup walnuts 2 tablespoons olive oil 1 clove garlic, sliced ½ head purple cauliflower, cut into small florets ½ teaspoon kosher salt 1 tablespoon balsamic vinegar 1 pinch red pepper flakes 2 teaspoons chopped fresh rosemary ½ teaspoon kosher salt 2 pinches grated Parmesan cheese, or to taste
Nutrition Info
- 289.4 caloriescarbohydrate: 37.2 gcholesterol: 0.4 mgfat: 12.6 gfiber: 3.8 gprotein: 8.3 gsaturatedFat: 1.6 gservingSize: -sodium: 513.2 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Purple Cauliflower Pasta
Directions
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Bring a large pot of lightly salted water to a boil, cook the rotini at a boil until tender yet firm to the bite, about 8 minutes, drain, reserving 1/2 cup cooking water.
Heat a small skillet over medium-low heat. Place walnuts in the hot skillet, continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Remove from heat and chop walnuts.
Heat olive oil in a pan over medium heat. Cook and stir garlic in hot oil until golden, 2 to 3 minutes. Remove garlic from pan and set aside.
Cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.
Pour balsamic vinegar over cauliflower. Cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.
Stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.
Stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. Sprinkle 1/2 teaspoon kosher salt and Parmesan cheese over rotini and cauliflower mixture.