Pasta with Green Romanesco Cauliflower
Elevate your weeknight dinner routine with Pasta with Green Romanesco Cauliflower, a vibrant and delicious dish that celebrates the natural beauty and nutty flavor of Romanesco cauliflower. This recipe combines al dente pasta—spaghetti or penne works perfectly—with golden sautéed Romanesco florets, fragrant garlic, zesty lemon, and a hint of heat from red chili flakes. Tossed together in a silky olive oil sauce with a touch of reserved pasta water, this dish strikes the perfect balance of light yet comforting. Finished with a generous grating of Parmesan cheese and optional fresh parsley, this wholesome vegetarian recipe is as quick to prepare as it is impressive, coming together in just 35 minutes. Perfect for busy evenings or casual dinner parties, this dish transforms simple ingredients into a stunning, flavor-packed meal.
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Recipe Information
Ingredients
- 400 g Pasta (spaghetti or penne)
- 1 head Romanesco cauliflower
- 3 tbsp Olive oil
- 4 cloves Garlic
- 1 tsp Lemon zest
- 0.5 tsp Red chili flakes
- 50 g Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, prepare the Romanesco cauliflower. Remove the leaves and cut the Romanesco into small florets. Rinse them under cold water and drain well.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the Romanesco florets and sauté for 6-8 minutes, stirring occasionally, until they start to soften and develop a golden color.
Mince the garlic cloves and add them to the skillet along with the lemon zest and red chili flakes. Cook for an additional 2 minutes, stirring frequently to avoid burning the garlic.
Add the reserved pasta water to the skillet and cook for 3-4 minutes, allowing the Romanesco to steam slightly and the flavors to combine.
Add the cooked pasta to the skillet and drizzle with the remaining 1 tablespoon of olive oil. Toss everything together until the pasta is evenly coated and warmed through.
Grate the parmesan cheese over the pasta, then season with salt and black pepper to taste. Toss gently to combine.
Serve the pasta in individual bowls, garnished with fresh parsley if desired, and enjoy immediately.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 17.4 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2177 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
