Pasta With Broccoli Cauliflower Pine Nuts And Raisins Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Canola oil/Olive oil2 Teaspoon
 Spanish onion1 Small, chopped
 Garlic3 Clove (15 gm), finely chopped/pressed
 Cauliflower1⁄2 , core removed, florets chopped
 Broccoli1⁄2 , stem discarded or saved for another use, florets chopped
 Chicken stock/Vegetable stock1 Cup (16 tbs)
 Pasta1 Pound (Medium-Sized, Such As Penne, Rigatoni / Conchiglie)
 Pine nuts1⁄2 Cup (8 tbs) (Toasted)
 Raisins/Currants1⁄2 Cup (8 tbs)
 Grated parmesan cheese1 Cup (16 tbs)
 Chopped parsley1⁄2 Cup (8 tbs)
 Balsamic vinegar2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3342 Calories from Fat 907

% Daily Value*

Total Fat 104 g160.3%

Saturated Fat 26.6 g133.1%

Trans Fat 0 g

Cholesterol 117 mg

Sodium 2423.9 mg101%

Total Carbohydrates 470 g156.5%

Dietary Fiber 36.2 g144.6%

Sugars 96.7 g

Protein 135 g269.7%

Vitamin A 51.8% Vitamin C 491.5%

Calcium 165.8% Iron 105.7%

*Based on a 2000 Calorie diet

Directions

1. Bring a large pot of water to boil.
2. Heat a large skillet over medium heat and add oil. When the oil is hot, add onion and garlic and saute until onion is golden, about 5 minutes.
3. Add cauliflower and broccoli florets, stirring occasionally for 5 minutes. Add stock and bring to a boil.
4. Reduce the heat to medium and let simmer until the florets are almost tender€”about 5 minutes.
5. Add the pasta to boiling water and cook until al dente.
6. While the sauce is cooking, place toasted pine nuts, raisins or currants, Parmesan cheese, parsley, and balsamic vinegar in a bowl. Set aside.
7. Add the sauce to the cooked and drained pasta and top with pine nut mixture.
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