Garlic Butter Cauliflower Pasta with Pangritata
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fettuccine tossed with sautéed garlic, cauliflower, and a savory breadcrumb garnish bound together in a silky butter and pasta water emulsion. Simple Italian technique creates depth from humble ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 to 2 slices bread (, crusts removed, preferably stale (enough to make 1/2 cup))
- Oil spray ((preferably olive oil))
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 garlic cloves (, smashed (Note 1))
- 1/2 large head of cauliflower (, broken/cut into florets about 2"/5cm long (about 4 to 5 cups) (Note 2))
- 8 oz / 250 g fettuccine ((or pasta of choice))
- 1/2 red onion (, thinly sliced)
- 1/2 to 1 tsp red chili flakes
- 1 lemon (: 2 tbsp lemon juice + zest of 1/2 the lemon)
- Salt & pepper
- Parmesan cheese (, freshly grated)
- Fresh parsley (, finely chopped (optional))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 501mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 416mg
- Calcium
- 136mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 501MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.