Pasta with Roasted Brussel Sprouts and Cauliflower – 6 Points

Pasta with Roasted Brussel Sprouts and Cauliflower – 6 Points takes roughly 40 minutes from beginning to end. This recipe makes 6 servings with 261 calories, 13g of protein, and 6g of fat each. For $1.46 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Laa Loosh requires parmesan cheese, Salt & Pepper, red onion, and garlic cloves. Many people made this recipe, and 243 would say it hit the spot. It works well as a reasonably priced side dish. With a spoonacular score of 99%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Pan-Fried Brussel Sprouts with Cranberries, Walnuts and Blue Cheese – 4 Points, Brussel Sprouts And Lemon Pasta, and Sweet Potato Pasta with Brussel Sprouts.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1lb Brussel sprouts, trimmed and cut into halves (or quarters if they are large)

1 medium head of cauliflower, cut into florets

1 tsp dried parsley

1 tbsp dried thyme

3 garlic cloves, sliced

1 tbsp olive oil

1/2 cup fresh grated Parmesan cheese

8oz whole wheat or high fiber pasta (I used Ronzoni Smart Taste)

1 medium red onion

Salt & pepper

Equipment:

baking sheet

bowl

oven

pot

Cooking instruction summary:

InstructionsPreheat oven to 450° F. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot. Meanwhile, in a large bowl, toss the cauliflower, Brussels sprouts, and onion with the olive oil, thyme, garlic, parsley, and salt and pepper. Spray 1-2 large baking sheets with nonfat cooking spray and evenly spread the vegetables out over the sheet(s). Roast, tossing the vegetables once and rotating the sheets halfway through, until golden brown and tender, 15 to 20 minutes. Add the vegetables, Parmesan, ½ cup of the reserved cooking water to the pasta and toss to combine (add more cooking water if the pasta seems dry). Season with additional salt and pepper as desired.

 

Step by step:


1. Preheat oven to 450° F. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot. Meanwhile, in a large bowl, toss the cauliflower, Brussels sprouts, and onion with the olive oil, thyme, garlic, parsley, and salt and pepper. Spray 1-2 large baking sheets with nonfat cooking spray and evenly spread the vegetables out over the sheet(s). Roast, tossing the vegetables once and rotating the sheets halfway through, until golden brown and tender, 15 to 20 minutes.

2. Add the vegetables, Parmesan, ½ cup of the reserved cooking water to the pasta and toss to combine (add more cooking water if the pasta seems dry). Season with additional salt and pepper as desired.


Nutrition Information:

Quickview
261k Calories
12g Protein
5g Total Fat
42g Carbs
80% Health Score
Limit These
Calories
261k
13%

Fat
5g
9%

  Saturated Fat
1g
12%

Carbohydrates
42g
14%

  Sugar
5g
6%

Cholesterol
5mg
2%

Sodium
378mg
16%

Get Enough Of These
Protein
12g
25%

Vitamin K
159µg
152%

Vitamin C
112mg
136%

Manganese
0.84mg
42%

Selenium
27µg
40%

Folate
113µg
28%

Fiber
6g
26%

Phosphorus
232mg
23%

Vitamin B6
0.45mg
22%

Potassium
711mg
20%

Calcium
175mg
18%

Iron
2mg
15%

Magnesium
59mg
15%

Vitamin B1
0.2mg
14%

Vitamin A
654IU
13%

Vitamin B5
1mg
11%

Vitamin B2
0.19mg
11%

Copper
0.22mg
11%

Zinc
1mg
9%

Vitamin B3
1mg
9%

Vitamin E
1mg
8%

Vitamin B12
0.1µg
2%

covered percent of daily need
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