Valley Fig Growers
Whole-Wheat Spaghetti with Cauliflower and
Serves 4.
Ingredients
- 6 tablespoons extra-virgin olive oil
- 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 6 anchovy fillets, finely minced (about 1 tablespoon) (see note)
- 1/2 teaspoon red pepper flakes
- Table salt
- 1 small head cauliflower, cut into 1-inch florets
- 1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid Figs (about 6 ounces)
- 1/2 cup walnuts, toasted and coarsely chopped
- 3 tablespoons coarsely chopped fresh parsley leaves
- 1 - 2 tablespoons juice from 1 lemon (see note)
- 1 pound whole-wheat spaghetti (see note)
- 1 ounce grated Pecorino Romano cheese (about 1/2 cup)
Directions
- Combine 4 tablespoons oil, garlic, anchovies, red pepper flakes, and 1/2 teaspoon salt in small bowl; set aside
- Heat remaining 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add cauliflower and ¼ teaspoon salt; cook, stirring occasionally, until well browned and tender, 10 to 12 minutes.
- Push cauliflower to sides of skillet to create 3-inch clearing; add oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir to combine garlic mixture with cauliflower, add the dried figs and cook for 1 minute longer. Remove skillet from heat and stir in walnuts, parsley, and lemon juice.
- Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt to boiling water; cook until al dente. Reserve ¾ cup pasta cooking water, drain pasta, and return pasta to Dutch oven.
- Add sauce and reserved cooking water to pasta and toss to coat. Season with salt to taste. Transfer to serving bowl, sprinkle with cheese, and serve immediately.
NOTES: The anchovies add tremendous flavor to this dish without imparting fishiness; do not omit them. Adjust the amount of lemon juice to suit your taste.
Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.
Nutrition Information
amount per serving
- Calories 986
- % Calories from Fat 37%
- Fat 41
- Cholesterol 64
- Protein 44
- Carbohydrates 120
- Fiber 22
- Iron 9
- Sodium 3306
- Calcium 393
- Potassium 1174
