Best Whole Wheat Spaghetti With Cauliflower And Green Olives Recipes

Sicilian-Style Cauliflower with Whole Wheat Pasta image

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

Kosher salt, as needed, plus 2 teaspoons
3/4 pound whole-wheat penne
1/4 cup extra-virgin olive oil, plus more as needed
5 cups 3/4-inch cauliflower florets (about 1 to 1 1/4 pounds)
1 large shallot, sliced into thin rings
2 cloves garlic, smashed
3/4 cup water
1/4 cup white wine vinegar
2 tablespoons golden raisins
1 tablespoon honey
1 tablespoon capers
1 sprig fresh thyme
1 bay leaf
2 teaspoons fennel seeds, optional
Freshly ground black pepper
3 tablespoons pine nuts, toasted
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup grated Pecorino Romano, plus more as needed

Steps:

Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.

Whole-Wheat Linguine with Cauliflower, Pancetta, and Parmesan image

Yield Makes 4 main-course servings

Number Of Ingredients 11

1 cup coarse fresh bread crumbs (from 2 slices firm sandwich bread)
1/4 teaspoon salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 large head cauliflower (2 1/2 lb), cut into 1-inch-wide florets (8 cups)
1/4 lb sliced pancetta, chopped (1 cup)
4 garlic cloves, finely chopped
1/4 teaspoon dried hot red pepper flakes
1 1/2 cups reduced-sodium chicken broth
3/4 lb dried whole-wheat linguine
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving
1/3 cup chopped fresh flat-leaf parsley

Steps:

Stir together bread crumbs, salt, and 1 tablespoon oil in a small bowl until combined well. Transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until crisp and golden, 3 to 5 minutes, then return to bowl.
Heat remaining 1/4 cup oil in skillet over moderately high heat until hot but not smoking, then sauté cauliflower, stirring occasionally, until browned well, about 8 minutes.
Add pancetta and sauté, stirring frequently, until just beginning to crisp, 2 to 3 minutes. Stir in garlic and red pepper flakes and sauté, stirring, 1 minute. Add broth, then reduce heat and simmer, partially covered, stirring occasionally, until cauliflower is tender and sauce is slightly reduced, about 7 minutes.
While sauce simmers, cook linguine in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente, then drain in a colander.
Stir cheese into sauce and simmer 1 minute.
Toss pasta with cauliflower mixture and parsley in a large bowl, then sprinkle with bread crumbs. Serve with additional cheese.