Linguine with Cauliflower - 4 servings

Preparation: 10 min. Cooking: 20 min. Total: 30 min.
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1 lb cauliflower florets
  • 2 cloves garlic, crushed
  • 1 onion, thinly sliced
  • 1 can Italian style peeled tomatoes, coarsely chopped
  • 1/4 tsp chili pepper flakes
  • 1 lb linguine pasta, or other pasta
  • 3 Tbsp parsley, chopped
  • 2 Tbsp grated Parmesan cheese

Heat oil and butter in a heavy nonstick skillet over medium high heat. Sauté cauliflower and garlic 8-10 minutes until golden and still crisp. Transfer cauliflower to a bowl. Sauté onions over medium high heat 5-7 minutes until softened and lightly browned. Discard garlic. Stir tomatoes and cooked cauliflower into skillet. Season with salt and pepper to taste. Add chili pepper flakes. Simmer 3 minutes until cauliflower is just tender.

Meanwhile, cook pasta in boiling salted water until al dente. Drain pasta reserving 1/4 cup pasta water. Add pasta to skillet with tomatoes and cauliflower. Toss, adding cooking liquid if mixture is too dry. Stir in parsley and Parmesan.

Calories Fat Carbs Protein Fiber Sugar Cholesterol Sodium
540 Cal 9.5 g 94 g 19 g 7.2 g 7.7 g 10 mg 79 mg

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Nutrients

Calories 540 Cal  
Fat 9.5 g  
Carbs 94 g  
Protein 19 g  
Fiber 7.2 g  
Sugar 7.7 g  

Fats

Fat 9.5 g  
Fat, Sat. 3.2 g  
Fat, Mono. 3.7 g  
Fat, Poly. 1.4 g  
Cholesterol 10 mg  

Vitamins

Choline 68 mg 12%
Niacin 9 mg 57%
Panto. Acid 1.2 mg 24%
Riboflavin 0.57 mg 44%
Thiamin 1.1 mg 91%
Vitamin A 460 IU 15%
Vitamin B6 0.47 mg 29%
Vitamin B12 0.077 mcg 3.2%
Vitamin C 60 mg 67%
Vitamin D 0 IU 0%
Vitamin E 1.2 mg 7.7%
Vitamin K 66 mcg 55%

Minerals

Calcium 100 mg 10%
Copper 0.41 mg 46%
Fluoride 23 mcg 570%
Iron 4.9 mg 61%
Magnesium 81 mg 19%
Manganese 1.3 mg 18%
Phosphorus 300 mg 42%
Potassium 570 mg 12%
Selenium 73 mcg 130%
Sodium 79 mg 5.3%
Zinc 2.1 mg 19%

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