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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to the boil, and cook the spaghettini until'al dente'. | 2. Heat the oil in a large, heavy-based, (preferably non-stick) skillet, add cauliflower and saute 4-5 minutes until it just starts to color. | 3. Add the garlic and cook, stirring, for 1 minute, then add the anchovies, chile peppers, capers, olives and rosemary. | 4. Cook, stirring for another 4-5 minutes, until the cauliflower is crisp-tender, and taking care it doesn't catch. | 5. Add half the parsley, and all the spaghettini, and gently toss together until the pasta is hot. | 6. Finally add the breadcrumbs, parmesan and remaining parsley, and mix through. | 7. Serve immediately with lemon wedges, and accompanied by a large, tossed green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghettini	14	ounces		353.0333	0.0	78.54	1.9833
olive oil	1/3	cup		636.48	0.0	0.0	72.0
cauliflower	1/2		chopped	13.375	2.659	1.0272	0.1498
garlic	3	cloves	sliced	13.41	2.9754	0.5724	0.045
anchovy fillet	3		chopped	353.0333	0.0	78.54	1.9833
red chili pepper	2		chopped	2.5	0.5506	0.1169	0.0275
caper	1/4	cup		7.912000000000001	1.6822	0.8118	0.2958
kalamata olive	4	ounces	pitted sliced	353.0333	0.0	78.54	1.9833
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
flat leaf parsley	3	tablespoons	chopped	353.0333	0.0	78.54	1.9833
white breadcrumb sourdough	2	ounces	toasted	353.0333	0.0	78.54	1.9833
parmesan cheese	2	cups	grated	592.0	64.0	64.0	8.0
lemon			sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.