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Barilla® Veggie Spaghetti with Roasted Fennel & Cauliflower


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Barilla® Veggie Spaghetti with Roasted Fennel & Cauliflower
PREPARATION TIME
40 minutes

DIFFICULTY
Easy

TYPE
Main course


TYPE OF RECIPE
Vegetarian


Ingredients for 6 people


1 box Barilla® Veggie Spaghetti
4 tablespoons extra virgin olive oil divided
1 head fennel julienned
2 cups small cauliflower florets
1 clove garlic chopped
2 tablespoons fennel fronds chopped
½ cup pecorino cheese shredded
salt and black pepper to taste



Preparation 15 minutes preparation + 25 minutes cooking
1. PREHEAT oven to 400˚F

2. BRING a large pot of water to a boil, add salt

3. TOSS fennel and cauliflower with olive oil in a large mixing bowl, season with salt and pepper

4. PLACE flat on sheet trays and roast until slightly browned, about 15 minutes

5. REMOVE from oven and set aside

6. Meanwhile, sauté garlic with olive oil in a large skillet over medium heat until slightly yellow in color, add roasted veggies and sauté for 1 minute

7. COOK pasta according to package directions, drain and toss with sauce

8. STIR in fennel fronds and cheese

9. TOSS to combine and serve