Whole Wheat Spaghetti with Cauliflower and Green Olives

Whole wheat spaghetti gives great texture to a rich mix of cauliflower, green olives, and parsley in this recipe for a simple vegetarian main or side dish.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 855 Calories

Ingredients

• 3 cloves garlic, minced
• 1 cup pitted green olives
• 2 tablespoons sesame seeds, or to taste
• 1 (2 pound) cauliflower, cut into 1-inch florets
• 1 red bell pepper, cut into 1/2-inch cubes
• 0.5 teaspoon salt
• 0.25 cup water
• 0.5 teaspoon red pepper flakes
• 0.5 cup olive oil
• 0.5 cup finely grated Pecorino Romano cheese
• 0.5 cup chopped fresh flat-leaf parsley
• 0.75 cup slivered almonds
• 0.75 pound whole wheat spaghetti

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spread almonds and sesame seeds on a baking sheet.

Step 2

Bake almonds and sesame seeds in the preheated oven until lightly toasted, about 10 minutes.

Step 3

Meanwhile, pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.

Step 4

Heat olive oil in a heavy 12-inch skillet over medium heat until hot but not smoking. Add cauliflower and salt; cook, stirring occasionally, for 4 minutes. Add bell pepper; cook until cauliflower is golden brown, about 8 minutes more. Add garlic and red pepper flakes and cook for 1 minute, stirring occasionally. Remove skillet from the heat.

Step 5

Bring 6 to 8 quarts of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1 cup cooking water. Return to the pot.

Step 6

Stir 1/4 cup pasta cooking water into the cauliflower mixture. Boil for 1 minute to deglaze the bottom of the skillet. Add olive mixture; cook and stir until heated through, about 2 minutes.

Step 7

Pour cauliflower mixture over the spaghetti and toss well. Add Pecorino Romano and toss again. Moisten spaghetti with more cooking water if it appears dry. Sprinkle with toasted almonds and sesame seeds and serve immediately.