Recipe by Barilla
"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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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
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 followed the recipe except I used only half the amount of pasta, but it was plenty in proportion to the amount of other ingredients. I added 2 cloves minced garlic. But it was very bland. Amount of salt & pepper is not given in the recipe. I added 1 tsp to boiling water before cooking the pasta, I added 1/2 tsp each salt & pepper to the finished dish. Needs more seasoning. Perhaps crushed red pepper flakes.
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.
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. Great flavor and we loved the textures. I'm going to try it with rice g/f pasta this weekend
This recipe is Excellent!
Used Barilla gluten free pasta. Simple and authentic Italian flair. Delicious. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Elbows with Cauliflower and Brussels Sprouts
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 99
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