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Zesty Lemon Chili Fettuccine with Golden Cauliflower & Crunchy Pangritata

Savor a delightful, mouthwatering Zesty Lemon Chili Fettuccine with Golden Cauliflower & Crunchy Pangritata. This pasta dish takes a few simple ingredients and transforms them into a luscious, flavorful meal. The key lies in emulsifying the pasta to create a sauce that perfectly coats each strand. Y...
1
32 min
TOTAL TIME
530
CALORIES
$1.43
PER SERVING
Zesty Lemon Chili Fettuccine with Golden Cauliflower & Crunchy Pangritata
Ingredients
PANGRITATA
3 SERVINGS
Olive Oil Spray
olive oil spray
Stale Bread
2 slices stale bread
crusts removed
CAULIFLOWER PASTA
Unsalted Butter
2 tbsp unsalted butter
Olive Oil
1 tbsp olive oil
Salt And Pepper
salt and pepper
to taste
Parmesan Cheese
parmesan cheese
freshly grated
Garlic
2 cloves garlic
smashed
Cauliflower
1/2 head cauliflower
cut into 2-inch florets
Fettuccine
8 oz fettuccine
Red Onion
1/2 whole red onion
thinly sliced
Red Chili Flakes
1 tsp red chili flakes
Lemon Juice
2 tbsp lemon juice
Lemon
1/2 whole lemon
zested
Fresh Parsley
fresh parsley
finely chopped
Directions
PANGRITATA
10 min
PREP TIME
22 min
COOK TIME
32 min
TOTAL TIME
1
Dice the stale bread into small pieces to make 1/2 cup.
2
Generously spray the bread pieces with olive oil spray.
3
Heat a large skillet over medium-high heat and add the bread crumbs, sautéing for about 2 minutes until golden brown. Transfer to a bowl, sprinkle with salt, and set aside for later.
CAULIFLOWER PASTA
4
In the same skillet, melt the butter and add the olive oil over medium heat.
5
Once hot, add the smashed garlic cloves and cook for 1 minute until fragrant.
6
Add the cauliflower florets to the skillet and cook, stirring occasionally, for about 3 minutes before adding the red onion. Season with salt and pepper.
7
Continue cooking for another 5 minutes until the cauliflower is golden brown but still a bit firm. Remove the garlic cloves and discard.
8
Meanwhile, cook the fettuccine in a pot of salted boiling water for 1 minute less than the recommended cooking time on the package.
9
Reserve 1/2 cup of the pasta cooking water and drain the pasta, then transfer it to the skillet with the cauliflower mixture.
10
Pour the reserved pasta cooking water, red chili flakes, salt, and pepper into the skillet. Gently toss the pasta for 1-2 minutes until the water evaporates and a luscious coating forms on each pasta strand, while the cauliflower finishes cooking.
11
Remove the skillet from heat, grate the zest of 1/2 lemon over the pasta, and drizzle with the lemon juice. Toss to combine.
12
Serve the pasta in bowls, topped with the crunchy pangritata, freshly grated Parmesan cheese, and a sprinkle of chopped parsley, if desired.
Health Info
Macros
77g
CARBS
18g
FAT
17g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT