Elbows with Cauliflower and Brussels Sprouts Recipe - Allrecipes.com
Elbows with Cauliflower and Brussels Sprouts Recipe
  • READY IN 25 mins

Elbows with Cauliflower and Brussels Sprouts

Recipe by  

"This healthy, comforting recipe uses PLUS multigrain pasta for added protein, fiber, and ALA Omega-3, and takes advantage of hearty wintry seasonal vegetables."

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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Bring a large pot of water to a boil.
  2. In a large skillet saute onions in olive oil for 2-3 minutes or until slightly opaque. Add the butter.
  3. Add the carrots, cauliflower and Brussels sprouts and brown well, season with salt and pepper. Deglaze with wine and reduce until nearly dry.
  4. Cook pasta according to package directions. Drain pasta, reserving 1 cup of cooking water.
  5. Once pasta is cooked, add the pasta to the sauce and toss to combine. Add enough cooking water to make the sauce come together.
  6. Remove from heat and add Parmigiano Reggiano cheese. Toss to combine.
  7. Top with parsley and serve.
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Reviews More Reviews

Most Helpful Positive Review
May 11, 2013

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?

Most Helpful Critical Review
Jun 23, 2014

Easy, but very, very bland. We hit it with some garlic salt at the table, which helped a little, but overall this was just really boring.

Nov 18, 2013

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.

Feb 01, 2013

Such a great way to use some of my favorite vegetables! I could not stop eating this!

Jan 24, 2014

I brown a couple of cloves of crushed garlic with the onion. As a final step I top with bread crumbs browned in olive oil. It adds a bit of extra crunch and an extra layer of depth.

Jan 27, 2014

I sauteed 1 lb ground turkey & garlic, 1/4 tsp red pepper flakes and added it to this recipe. No elbow pasta, so I used Penne other than those changes I followed the the recipe as written. Great flavor and we loved the textures. I'm going to try it with rice g/f pasta this weekend

Dec 05, 2014

Used Barilla gluten free pasta. Simple and authentic Italian flair. Delicious. Thanks for the recipe.

Jan 27, 2014

This recipe is Excellent!


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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 47.1 g
  • 15%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 14.9 g
  • 30%
  • Sodium
  • 219 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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