Pasta With Cauliflower & Bacon
"Recipe source: The Best of America's Test Kitchens 2015"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (874.1 g)
- Calories 717.2
- Total Fat - 19.7 g
- Saturated Fat - 4.5 g
- Cholesterol - 23.4 mg
- Sodium - 1780.5 mg
- Total Carbohydrate - 114.9 g
- Dietary Fiber - 20.3 g
- Sugars - 9 g
- Protein - 25.7 g
- Calcium - 124.3 mg
- Iron - 3.9 mg
- Vitamin C - 171.5 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a skillet over medium high heat cook bacon until crispy (5-10 minutes). Add the panko and 1/4 teaspoon pepper and cook, stirring frequently until the panko is browned (2-5 minutes). Transfer mixture to a bowl and wipe out the skillet.
Step 2
Using the same skillet over medium high heat heat 5 teaspoons oil until hot and shimmering. Add cauliflower and 1 teaspoon salt, cook stirring occasionally until cauliflower is crisp tender and starts to brown (10-15 minutes. Remove pan from heat and cover to keep warm.
Step 3
In a dutch oven or large pot over medium heat heat 1 teaspoon oil. Add onion, thyme and 1/2 teaspoon salt; cook, stirring until onion has softened (about 5 minutes). Increase heat to high and add pasta, broth and wine; bring to a simmer and cook for 8-10 minutes or until pasta is al dente. Remove pot from heat; stir in parsley, lemon juice and cauliflower and season with salt and pepper.
Step 4
Serve with panko mixture and lemon wedges.
Tips
No special items needed.
1 Reviews
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