Pasta con Cavolfiore e Acciughe

Pasta con Cavolfiore e Acciughe is a delightful Italian breakfast dish featuring al dente pasta tossed with tender cauliflower and savory anchovies, creating a perfect balance of flavors. This unique combination is not only satisfying but also brings a touch of Mediterranean flair to your morning meal.

Ingredients

• Pasta (spaghetti or linguine) - 150 grams
• Cauliflower - 200 grams, cut into small florets
• Anchovy fillets - 4 pieces, packed in olive oil
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
2. In a separate skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the cauliflower florets to the skillet and sauté for about 5-7 minutes until they are tender and lightly browned.
4. Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
5. Add the drained pasta to the skillet with the cauliflower, along with the anchovy fillets. Toss well to combine, allowing the anchovies to melt into the dish.
6. If the mixture seems dry, add some reserved pasta cooking water to achieve the desired consistency.
7. Season with salt and black pepper to taste. Stir in the chopped parsley and lemon juice.
8. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 20 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from cauliflower, supporting overall health.
• Contains omega-3 fatty acids from anchovies, beneficial for heart health.

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