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Sicilian Pasta with Cauliflower

8 Reviews
67% would make this recipe again

This traditional Sicilian dish uses «bucatini», i.e. hollow spaghetti (with a hole «buco»), and saffron in the pasta cooking water to add colour.

Preparation : 20 min Cooking : 15 min
450 calories/serving
  • Easy
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

1 1/2 tbsp raisins 16 g
1/4 cup olive oil 65 mL
2 tbsp bread crumbs 16 g
1 onions, finely chopped 200 g
3 cups cauliflower, cut into florets 500 g
280 g bucatini
1 pinch saffron powder 0.1 g
2 tbsp pine nuts [optional] 16 g
salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

To save time, the sauce preparation and pasta cooking steps should be done at the same time.
  1. In a small cup, soak the raisins in luke-warm water. Set aside.
  2. In a small pan, heat half the oil over medium heat and brown the bread crumbs 1-2 min until golden. Set aside.
  3. Heat the remaining olive oil in a large pan over low heat. Finely chop the onion and sauté in the pan for about 10 min until soft.
  4. While the onion cooks, prepare the cauliflower. Discard the large stem and cut off the florets. Boil the florets in a large pot of salted water for about 10 min, keeping them "al dente". Remove the florets and add them to the pan with the onions. Cook with occasional stirring for a further 8-10 min (time to cook the pasta).
  5. Cook the pasta using the cauliflower cooking water (adding more if necessary) and add the saffron to the water.
  6. Drain the pasta, pour into the cauliflower mixture and stir quickly. Add the raisins and pine nuts (optional) then cook over medium heat for 1 min. Sprinkle the bread crumbs over the pasta, adjust the seasoning and serve immediately in the warmed dishes.

Nutrition Facts Table

per 1 Serving (360g)

Amount

% Daily Value

Calories

450

Fat

14 g

22 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

240 mg

10 %

Carbohydrate

68 g

23 %

Fibre

7 g

29 %

Sugars

8 g

Protein

12 g

Vitamin A

0 %

Vitamin C

88 %

Calcium

5 %

Iron

13 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¼ servings
Grain Products : 2 ¾ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Copper, Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2
Good source of  :
Magnesium, Niacin, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Excellent source of  :
Fibre, Folacin, Manganese, Selenium, Vitamin C, Vitamin K
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Fruits 0
Vegetables 1
Fats 2 ½

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Members' Reviews

8 Reviews (6 with rating only ) 67% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
cinzia
june 26, 2012 | I would make this recipe again

@LCSutton: Sorry for the mistake, which has been corrected. The anchovy paste is simply omitted in this version.

Useful 0
LCSutton
june 23, 2012

Ingredient list and instructions don't match - I'm using the fish-free menu. Where is the substitute for the anchovy paste in the list? How much to use?

Useful 0

This recipe is in the following categories

Pasta | Vegetables | Main courses/Entrées | Vegetarian | Vegan | High Fibre | Halal | Kosher | Italian

Top Reviews

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cinzia
june 26, 2012 | I would make this recipe again

@LCSutton: Sorry for the mistake, which has been corrected. The anchovy paste is simply omitted in this version.

Useful 0
LCSutton
june 23, 2012

Ingredient list and instructions don't match - I'm using the fish-free menu. Where is the substitute for the anchovy paste in the list? How much to use?

Useful 0