Spaghetti with Cauliflower and Garlicky Swiss Chard Gremolata

• Vegetarian

• Produce

  • 1 Cauliflower, medium
  • 8 Garlic cloves
  • 1 Lemon, Juice of
  • 1 bunch Swiss chard

• Pasta & Grains

  • 1 lb Spaghetti, whole wheat

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1/2 cup Parmigiano-reggiano, grated

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 1 lb whole wheat spaghetti
• 1 medium cauliflower, cut into florets
• 1 bunch swiss chard, stems removed
• ¼ cup olive oil
• 8 garlic cloves, minced
• juice of 1 lemon
• ½ - 1 tsp red pepper flakes
• salt and black pepper, to taste
• ½ cup grated parmigiano reggiano

Directions

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving ½ cup pasta water after cooking. Drain and set aside.
• Meanwhile, pulse the cauliflower in a food processor until it is finely processed, about the size of grains of rice. Transfer to a bowl and repeat with the swiss chard.
• Heat the olive oil in a large skillet over medium heat. Add the garlic to the pot and saute for 30 seconds to 1 minute, or until fragrant. Stir in the cauliflower and swiss chard. Saute for 5-6 minutes, or until cooked through. Stir in the lemon juice and red pepper flakes. Season to taste with salt and black pepper.
• Toss the pasta with the cauliflower and swiss chard sauce, adding reserved pasta water as needed. Serve topped with parmigiano reggiano cheese and more freshly ground black pepper.

Nutrition