Spaghetti with Cauliflower, Capers, and Lemon

2,203views
5 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Start to Finish: 35 mins
Rate me!


Spaghetti with Cauliflower, Capers, and Lemon
Ingredients
4
tablespoons olive oil
1/2
cup soft bread crumbs
3
cloves garlic, minced
1/2
cup grated Parmesan cheese
1/2
cup chopped onion (1 medium)
1/2
teaspoon salt
1
teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1
1 1/2 pound head cauliflower, cut into 1-inch florets (5 to 6 cups)
3
cups reduced-sodium chicken broth
2
tablespoons capers, rinsed and drained
1/3
cup lemon juice
1/4
teaspoon ground black pepper
1
pound dried spaghetti
 
Snipped fresh thyme or fresh thyme sprigs (optional)
Directions
  1. Bring a 5- to 6-quart pot of salted water to boiling. In a large skillet heat 2 tablespoons of the oil over medium-low heat. Add bread crumbs to hot oil; cook about 3 minutes or until crumbs are crisp and golden brown, stirring frequently (reduce heat and stir constantly if bread crumbs are becoming too dark). Stir in 1 clove of the minced garlic; cook and stir until garlic is fragrant. Transfer mixture to a small bowl. Stir in 1/4 cup of the Parmesan cheese and the lemon peel; set aside.
  2. In the same large skillet heat the remaining 2 tablespoons oil over medium-high heat. Add onion and salt; cook about 3 minutes or until onion is tender, stirring occasionally. Stir in the 1 teaspoon thyme and the remaining 2 cloves minced garlic; cook and stir for 30 seconds. Add cauliflower, broth, and capers; cover and cook about 10 minutes or until cauliflower is tender. Stir in lemon juice and pepper.
  3. Meanwhile, in the large pot cook spaghetti according to package directions, except cook for 2 minutes less than the time given on the package. Drain spaghetti and return to large pot.
  4. Add cauliflower mixture to spaghetti. Cook about 5 minutes more or until spaghetti is al dente. Divide spaghetti mixture among six shallow serving bowls. Sprinkle with the bread crumb mixture and the remaining 1/4 cup Parmesan cheese. If desired, garnish with additional snipped fresh thyme or thyme sprigs.
Nutrition Facts (Spaghetti with Cauliflower, Capers, and Lemon)
    Per serving:
  • 442 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 6 mg chol.,
  • 707 mg sodium,
  • 67 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
X