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Barilla® PLUS® Elbows with Sauteed Cauliflower & Brussels Sprouts

Barilla® PLUS® Elbows with Sauteed Cauliflower & Brussels Sprouts
25 minutes


Main course


Ingredients for 4 people

1 box Barilla® PLUS® Elbows 2 tablespoons extra virgin olive oil1 small onion
diced 2 tablespoons butter 3 cups cauliflower
cut into small florets ½ pound Brussels sprouts
quartered ¼ cup white wine ½ cup Parmigiano-Reggiano cheese
grated 1 tablespoon parsley
chopped Salt and black pepper to taste

Preparation 10 minutes preparation + 15 minutes cooking
1. Bring a large pot of water to a boil

2. In a large skillet saute onions in olive oil for 2-3 minutes or until slightly opaque

3. Add the butter

4. Add the Cauliflower and Brussel Sprouts and brown well, season with salt and pepper

5. Deglaze with wine and reduce until nearly dry

6. Cook pasta according to package directions

7. Drain pasta, reserving 1 cup of cooking water

8. Once pasta is cooked, add the pasta to the sauce and toss to combine

9. Add enough cooking water to make the sauce come together

10. Remove from heat and add Parmigiano Reggiano Cheese

11. Toss to combine

12. Top with parsley and serve