"This healthy, comforting recipe uses PLUS multigrain pasta for added protein, fiber, and ALA Omega-3, and takes advantage of hearty wintry seasonal vegetables." — Barilla
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Barilla PLUS Elbows
extra virgin olive oil
cauliflower, cut into small florets
Brussels sprouts, quartered
Parmigiano Reggiano cheese, grated
Salt and black pepper to taste
Such a great way to use some of my favorite vegetables! I could not stop eating this!
Super yummy and simple! Reheats really well. I left out the cauliflower and added in more sprouts and carrots I also left out the butter and used a bit more oil, and it's still quite flavorful. I've made this deglazing with wine, but I also made it one night with beer and it was delicious! Just a little different flavor. Last addition that I sometimes throw in if I've got it is a little Kielbasa sausage...I think it goes well with the other flavors rather than using chicken or beef. This is a keeper for sure.
This was so good...and versatile. Also good as leftovers! I substituted mushrooms for cauliflower - delicious! I didn't know what deglazing meant and googled it after it was too late. I just threw the wine in with the vegetables instead of taking the vegetables out like you are supposed to when deglazing. It was still good. Also, I remembered I was supposed to save a cup of the pasta water as I was watching it all disappear down the drain! I ended up not adding any liquid and it was just fine. Also, since the carrots were not in the instructions, I forgot to add those. You probably just add them in with the other veggies though, right?
I used half a box of whole what elbow mac, and it was plenty for my taste. Also, I added one more carrot. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Elbows with Cauliflower and Brussels Sprouts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 174
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