Bucatini with Cauliflower, Brussels Sprouts and Red Bell Peppers

 



12 ounces of bucatini

1/3 cup extra virgin olive oil + 2 tbsp

2 cups of cauliflower florets, cut into 1 inch pieces

2 cups of brussels sprouts, cut into quarters

1 12 ounce jar of roasted bell peppers, drained and thinly sliced

¼ tsp each of salt and pepper

½ large white onion, finely chopped

2 cloves of garlic, finely minced

½ tsp red pepper flakes

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme 

⅓ cup panko bread crumbs

⅓ cup Parmesan cheese


Cook pasta according to package directions.  Reserving ½ cup of cooking water before draining.


In a large skillet on medium high heat, add ¼ cup extra virgin olive oil.  Add the cauliflower and brussels sprouts and season with salt and pepper.  Cook for 5-7 minutes until the veggies start to char and crisp. 


Add a 2 more tbsp of extra virgin olive oil and add roasted red bell peppers, onion, garlic, red pepper flakes, rosemary and thyme. Stir to incorporate and cover.  Turn heat to low until veggies are tender.  This will take 3 minutes.


In a small skillet, heat the remaining 2 tbsp of extra virgin olive oil.  Add the panko bread crumbs and cook over medium heat until brown and crispy. Transfer to a bowl.


Add pasta and reserved cooking water to the veggies.  Toss to combine.  Add parmesan cheese and top with bread crumbs.  Serve.



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