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Spelt Pasta with Walnuts and Roasted Cauliflower
Serves 2 to 3 as a main course, 4 to 6 as a side d
Time 35 min
Spelt pasta has a slightly nutty flavor that pairs perfectly with roasted cauliflower and walnuts, but you can use any pasta variety that you may prefer. The reserved cooking water helps to coat the pasta for a light sauciness.
Special Diets:
Ingredients
- 10 ounces spaghetti
- 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
- 1/3 cup toasted walnut halves, chopped
- 1/3 cup grated parmesan cheese (optional)
- 1/4 teaspoon ground black pepper
Method
Preheat the oven to 425°F.
Bring a large pot of 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 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.
Nutritional Info:
Per serving: As a main course, 650 calories (230 from fat), 26g total fat, 3.5g saturated fat, 10mg cholesterol, 660mg sodium, 90g carbohydrates (14g dietary fiber, 11g sugar), 26g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 10 ounces spaghetti
- 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
- 1/3 cup toasted walnut halves, chopped
- 1/3 cup grated parmesan cheese (optional)
- 1/4 teaspoon ground black pepper