Elbows with Cauliflower and Brussels Sprouts

Elbows with Cauliflower and Brussels Sprouts

Barilla 0

"This healthy, comforting recipe uses PLUS multigrain pasta for added protein, fiber, and ALA Omega-3, and takes advantage of hearty wintry seasonal vegetables."

Ingredients 25 m {{adjustedServings}} servings 348 cals

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Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of water to a boil.
  2. In a large skillet saute onions in olive oil for 2-3 minutes or until slightly opaque. Add the butter.
  3. Add the carrots, cauliflower and Brussels sprouts and brown well, season with salt and pepper. Deglaze with wine and reduce until nearly dry.
  4. Cook pasta according to package directions. Drain pasta, reserving 1 cup of cooking water.
  5. Once pasta is cooked, add the pasta to the sauce and toss to combine. Add enough cooking water to make the sauce come together.
  6. Remove from heat and add Parmigiano Reggiano cheese. Toss to combine.
  7. Top with parsley and serve.
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Reviews 20

  1. 25 Ratings

Thatcher Harding

This was so good...and versatile. Also good as leftovers! I substituted mushrooms for cauliflower - delicious! I didn't know what deglazing meant and googled it after it was too late. I just threw the wine in with the vegetables instead of taking the vegetables out like you are supposed to when deglazing. It was still good. Also, I remembered I was supposed to save a cup of the pasta water as I was watching it all disappear down the drain! I ended up not adding any liquid and it was just fine. Also, since the carrots were not in the instructions, I forgot to add those. You probably just add them in with the other veggies though, right?


Super yummy and simple! Reheats really well. I left out the cauliflower and added in more sprouts and carrots I also left out the butter and used a bit more oil, and it's still quite flavorful. I've made this deglazing with wine, but I also made it one night with beer and it was delicious! Just a little different flavor. Last addition that I sometimes throw in if I've got it is a little Kielbasa sausage...I think it goes well with the other flavors rather than using chicken or beef. This is a keeper for sure.


Such a great way to use some of my favorite vegetables! I could not stop eating this!