Cauliflower Anchovy Spaghetti

Name: Cauliflower Anchovy Spaghetti
Prep time: 15 min
Total time: 25 min
Yield: 4
Ingredients: salt and pepper; 3 tbsp. olive oil; 1 head cauliflower; 1/4 c. water; 16 anchovy fillets; 3 clove garlic; 1 box multigrain thin spaghetti; 1/4 c. packed fresh flat-leaf parsley leaves

Published: Jan 27, 2011

Jump to recipe

Con Poulos

Yields:

Prep Time:

15 mins

Total Time:

25 mins

Cal/Serv:

500

Heart-healthy anchovies contribute lots of low-cal protein and omega-3s to this quick-cooking pasta dish.

Advertisement - Continue Reading Below

Ingredients

salt and pepper
3 Tbsp.
olive oil
1
head cauliflower
1/4 cup
water
16
anchovy fillets
3
clove garlic
1
box multigrain thin spaghetti
1/4 cup
packed fresh flat-leaf parsley leaves

Directions

1. Step 1Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.
2. Step 2In 12-inch skillet, heat 2 tablespoons oil on medium-high. Add cauliflower and 1/4 teaspoon salt. Cook 2 minutes or until browned, stirring occasionally. Add 1/4 cup water and cook 3 minutes or until tender, stirring occasionally. Reduce heat to medium and add anchovies, garlic, and remaining oil. Cook 1 to 2 minutes or until fragrant, stirring to break up anchovies into small pieces.
3. Step 3Meanwhile, add pasta to boiling water in pot. Cook 1 minute less than minimum time that label directs, stirring occasionally. Reserve 1 cup pasta cooking water. Drain pasta and return to pot.
4. Step 4Add parsley, cauliflower mixture, 1/2 cup pasta cooking water, and 1/2 teaspoon freshly ground black pepper to pot. Cook on medium 1 minute or until pasta is al dente and well coated, tossing and stirring. If mixture seems dry, toss with additional cooking water.