By pairing radiatore pasta—which looks somewhat like little pieces of cauliflower—with actual cauliflower, this recipe tricks your mind into thinking you’re eating more pasta than you really are while filling you with healthy vegetables. The result: You’ll feel satisfied on fewer calories, plus get the benefits of the many nutrients and phytochemicals in cauliflower. Choose whole-wheat radiatore, and you’ll get even more nutrients and fiber. If you can’t find radiatore, short fusilli pasta or rotini are good substitutes.
- 1⁄3 cup golden raisins
- 1⁄3 cup slivered sun-dried tomatoes
- 1½ cups very hot water
- 2 slices (1 ounce each) whole-grain sandwich bread, finely crumbled
- 8 ounces radiatore pasta
- 1 tablespoon olive oil
- 4 cups small cauliflower florets
- 4 cloves garlic, minced
- 2 teaspoons anchovy paste
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1⁄3 cup grated Parmesan cheese
- In a small bowl, combine the raisins, sun-dried tomatoes, and hot water. Let stand until the raisins have softened, about 10 minutes.
- Meanwhile, in a small ungreased skillet, toast the crumbled bread over low heat until lightly crisped and golden brown, about 3 minutes. Remove from the heat.
- In a large pot of boiling water, cook the pasta according to package directions. Drain and transfer to a large bowl.
- Meanwhile, in a large nonstick skillet, heat the oil over low heat. Add the cauliflower and cook, stirring frequently, until golden, about 5 minutes.
- Add the raisins, sun-dried tomatoes, their soaking liquid, the garlic, anchovy paste, salt, and red pepper flakes. Cook until the cauliflower is tender, about 4 minutes.
- Transfer the cauliflower mixture to the bowl of pasta. Add the breadcrumbs and Parmesan, and toss to combine.
Makes 4 servings; per serving: 380 calories, 7g total fat (2g saturated), 15g protein, 67g carbohydrate, 6g dietary fiber, 560mg sodium.
From The Wellness Kitchen
