Recipe:

Spelt Pasta with Walnuts and Roasted Cauliflower

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Serves 2 to 3 as a main course, 4 to 6 as a side dish

Ingredients

10 ounces spelt pasta
Florets from 1/2 head cauliflower (about 4 cups)
2 tablespoons extra virgin olive oil
5 cloves garlic, sliced
1/2 teaspoon fine sea salt, plus more to taste
1/3 cup toasted walnut halves, chopped
1/3 cup grated Parmesan cheese (optional)
Freshly ground black pepper

Method

Heat oven to 425°F. Bring a large pot of lightly salted water to a boil and cook pasta until tender, about 10 minutes.

Meanwhile, break any large florets into smaller pieces and place florets on a baking sheet. Drizzle with 1 tablespoon of the oil, sprinkle with garlic and 1/2 teaspoon salt and toss. Roast, stirring occasionally, until florets and garlic are lightly browned, about 15 minutes.

Drain pasta, reserving 1/2 cup of cooking water. Toss pasta with roasted cauliflower and garlic, walnuts and remaining 1 tablespoon oil. Stir in Parmesan, if desired, and a little of the reserved cooking water. Serve sprinkled with black pepper.

Nutrition

As a main course: Per serving (about 9oz/273g-wt.): 650 calories (230 from fat), 26g total fat, 3.5g saturated fat, 10mg cholesterol, 660mg sodium, 90g total carbohydrate (14g dietary fiber, 11g sugar), 26g protein As a side dish: Per serving (about 5oz/137g-wt.): 330 calories (120 from fat), 13g total fat, 2g saturated fat, 5mg cholesterol, 330mg sodium, 45g total carbohydrate (7g dietary fiber, 5g sugar), 13g protein

Tags: Vegetarian

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