Saturday, October 18, 2008

Red, White, And Green Pasta With Pine Nuts (Pasta With Broccoli, Cauliflower, Cherry Tomatoes)

Here is a simple, quick, and delicious pasta dish my whole family enjoys. Vegans can boost the protein by adding any kind of dark leafy greens, cooked beans and more roasted nuts/seeds instead of the cheese. Almonds provide more protein (and fewer calories) than pine nuts.

12 Servings

Nutrition Information Per Serving (using pine nuts): 245 calories; 11.58 g Protein; 32.88 g Carbohydrates; 8.84 g Fat; 6.65 g Fiber


1 lb dry pasta, any type
1 small Cauliflower, about 1 lb
1 bunch Broccoli, about 1 lb
1 cup Cherry Tomatoes
1 clove Garlic or to taste
1 Red Onion
1 sprig each, Fresh Sage and Marjoram
Salt and Freshly ground Black Pepper to taste
1/4 cup Fresh Basil leaves
2 Tbsp Extra Virgin Olive Oil
1/2 tsp crushed Red Chili Flakes (Optional)
2 oz. toasted Pine Nuts or Slivered Almonds
4 oz. grated rennetless Parmesan Cheese 


To toast the nuts, stir-cook them in a dry skillet over medium heat until very lightly browned; pour out onto a small plate. Set aside to cool. If made ahead, keep them in an air-tight container until ready to use.

Cook pasta according to manufacturer's directions until just cooked but still firm to the bite. Drain and toss with 2 tsp olive oil. Reserve about a cup of the cooking liquid.

Wash and dry all the vegetables and herbs.

Separate the cauliflower and broccoli into bite-sized florets; peel and chop the stems also.

Cut cherry tomatoes in half.

Strip the leaves from the herb sprigs and chop coarsely. Tear basil leaves into small pieces. Keep the basil separately.

Peel the Onions and garlic and slice thinly.

Heat the rest of the olive oil in a large wok or skillet and add the crushed red chilies, onions, garlic, the salt and pepper to taste. Cook stirring until softened.

Add the sage and marjoram and cook for 30 seconds - just until wilted.

Stir in broccoli and cauliflower and cook until softened slightly; about 8 - 10 minutes.

Mix in the cherry tomatoes and cook to heat through.

Add the hot pasta and add some/all of the cooking liquid as you wish.

Stir in the basil and more salt or pepper if needed.

Serve hot.

Sprinkle individual servings with the cheese, nuts, and more freshly ground pepper to taste.


No comments: