Spaghetti with Cauliflower & Peas
This unique spaghetti dish is a nice break from all those heavy Italian dishes and tastes out-of-this-world delicious.
Servings: 6 people
Calories: 270kcal
Ingredients
- 3/4 cup hazelnuts
- 2 cups whole-grain spaghetti cooked according to package directions
- 2 tablespoons reserved pasta water
- 2 tablespoons extra virgin olive oil
- 1 cup baby peas frozen, thawed
- 3 cups cauliflower florets
- 2 garlic cloves minced
- 1 lemon zested
- 1/4 cup basil fresh, chopped
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1/4 cup parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Spread hazelnuts in an even layer on a baking sheet and roast for about 10 minutes. Pour hot hazelnuts onto a clean dish towel and cover. After about 5 minutes, rub hazelnuts in dish towel between both hands so the papery skins come off. Separate nuts from skins and discard skins.
- Coarsely chop hazelnuts and set aside.
- Add pasta to water and cook until al dente, drain.
- In a large skillet, add olive oil and turn to medium heat. Add cauliflower florets and peas, toss in oil, and cook just until cauliflower is slightly tender, about 5-10 minutes. Add garlic and sauté for one minute.
- Add spaghetti, reserved pasta water, lemon zest, salt, pepper, and basil, toss to combine.
- Remove from heat and toss in hazelnuts. Sprinkle with grated parmesan.
- Enjoy!
Nutrition
Serving: 2cups | Calories: 270kcal | Carbohydrates: 38g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 330mg | Fiber: 9g | Sugar: 3g |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8