Elbows with Cauliflower and Brussels Sprouts

Elbows with Cauliflower and Brussels Sprouts

"This healthy, comforting recipe uses PLUS multigrain pasta for added protein, fiber, and ALA Omega-3, and takes advantage of hearty wintry seasonal vegetables."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 348 cals
Serving size has been adjusted!
Original recipe yields 7 servings

Nutrition

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 24
  1. 29 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 th...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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 th...

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. ...

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

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.

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. Gr...

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

This recipe is Excellent!

I tried this recipe last night and loved it! It's really tasty and my husband enjoyed it too. (He usually hates Brussels sprouts.) I followed the recipe closely, just splitting it in half becaus...

I used half a box of whole what elbow mac, and it was plenty for my taste. Also, I added one more carrot. Delicious!