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:
covered percent of daily need
