Skinnytaste · by Gina Homolka
Pasta with Cauliflower
NUTRITION · PER SERVING—
CAL 16%·PRO 27%
CARBS 52G65% OF CAL
7G FIBER41G OTHER4G TOTAL SUGAR
FAT 8G22% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with roasted cauliflower, toasted breadcrumbs, anchovies, and pecorino cheese in an Italian style. Nutty and savory with a rustic character.
mainitalianpastafish🍳 skilletgluten free
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Nutrition & ingredients
Ingredients
serves 6- 12 oz spaghetti (Ronzoni Smart Taste or whole wheat)
- 1 large head cauliflower (roughly chopped (about 3 cups))
- 3 1/2 tsp extra virgin olive oil
- 1/3 cup Italian seasoned bread crumbs (I used whole wheat)
- 5 anchovies
- 1 medium onion (chopped)
- 6 tbsp Pecorino Romano cheese
- 1/2 cup chopped parsley
At a glance
PER SERVING
CAL 16%·PRO 27%
CARBS 52G65% OF CAL
7G FIBER41G OTHER4G TOTAL SUGAR
FAT 8G22% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 340mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 389mg
- Calcium
- 395mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 340MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.