Pasta with Broccoli, Cauliflower and Toasted Pine Nuts

A wonderful and traditional classic Italian pasta dish for those who love vegetables in the cabbage family. Roasted Brussels sprouts could be exchanged for either the broccoli or cauliflower, walnuts for the pine nuts and dried cranberries for the raisins. Serves 4

Updated at: Sun, 28 Jan 2024 17:10:04 GMT

Nutrition balance score

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Ingredients

4 servings

2 teaspoonscanola oil

or olive

1spanish onion

small, coarsely chopped

2garlic cloves

finely chopped

0.5 headcauliflower

core removed, florets chopped

0.5 headbroccoli

stem discarded or saved for another use, florets chopped

1 cupnon fat chicken broth

1 poundpasta

medium sized, shaped, such as penne, rigatoni or conchiglie

¼ cuppine nuts

lightly toasted

½ cupraisins

or currants

½ cupgrated parmesan cheese

½ cupflat leaf parsley leaves

chopped fresh Italian

2 tablespoonsbalsamic vinegar

Instructions

Step 1

Place a large skillet over medium heat and when it is hot, add the oil. Add the onion and garlic and cook until the onion is golden, about 10 minutes.

Step 2

Add the cauliflower and broccoli florets and cook 5 minutes. Add the chicken broth and cook until the florets are almost tender, about 5 minutes.

Step 3

While the sauce is cooking, place the pine-nuts, raisins, parmesan cheese, parsley and balsamic vinegar in a bowl, toss together and set aside.

Step 4

Bring a large pot of water to boil. Add the pasta and cook until tender. Drain immediately and transfer to a shallow serving bowl. Add the broccoli mixture and top pine-nut mixture. Serve immediately.