274.4 Cals 11.2 Protein 51 Carbs 6.1 Fats
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:Italian
INGREDIENTS
12 oz spaghetti, Ronzoni Smart Taste or whole wheat
1 large head cauliflower, roughly chopped (about 3 cups)
3 1/2 tsp extra virgin olive oil
1/3 cup Italian seasoned bread crumbs, I used whole wheat
5 anchovies
1 medium onion, chopped
6 tbsp Pecorino Romano cheese
1/2 cup chopped parsley
INSTRUCTIONS
Boil pasta in salted water according to directions for al dente. Drain pasta, reserving 1 cup water.
Meanwhile, steam cauliflower (or boil) until tender. Set aside.
Add 1/2 teaspoon of oil to a small frying pan and toast breadcrumbs, careful not to burn. Set aside.
In a large frying pan sauté anchovies in remaining tablespoon of olive oil until they begin to dissolve.
Add onions and cook on medium heat until golden.
Add steamed cauliflower and mix well.
Toss pasta with parsley, cheese, cauliflower, 1/2 cup of reserved pasta water, (more if needed) and season with salt and pepper to taste.
Divide evenly between 6 plates.
Top with toasted bread crumbs and serve.
Enjoy!!
Serving: 11/2 cups, Calories: 274.4kcal, Carbohydrates: 51g, Protein: 11.2g, Fat: 6.1g, Fiber: 8.7gBlue Smart Points:7Green Smart Points:8Purple Smart Points:7Points +:7