Elbows with Cauliflower and Brussels Sprouts

Elbows with Cauliflower and Brussels Sprouts

20

"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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Nutrition

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  • 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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Directions

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  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

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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 th...

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. ...

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