Easy Cauliflower Broccoli Pasta Recipes

WHOLE-FAMILY PASTA WITH BROCCOLI AND CAULIFLOWER

Steps:

• Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
• Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.
• Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.

ROASTED BROCCOLI AND CAULIFLOWER PASTA WITH PARMESAN, LEMON AND GARLIC

Steps:

• Preheat oven to 475ºF, and bring a large pot of water to a boil on the stove.
• On a parchment-lined baking sheet, toss the broccoli florets with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper, making sure the oil and seasonings are evenly distributed. (If you prefer, you can toss the ingredients together in a bowl and then dump the broccoli mixture out onto the baking sheet.) On a second parchment-lined baking sheet, repeat the process with the cauliflower florets, tossing them with 2 tablespoons olive oil, 3/4 teaspoons salt, and 1/8 teaspoon pepper. Make sure the vegetables are spread out evenly on the baking sheets, and not heaped on top of each other, so they roast properly rather than steaming.
• Place cauliflower in the oven and roast for 5 minutes; then add broccoli to the oven. Roast for 5 minutes more, and then stir both cauliflower and broccoli and rotate sheet pans to promote even roasting. Continue roasting for about 10 more minutes (20 minutes total for cauliflower and 15 minutes total for broccoli), until the vegetables have developed some gorgeous roasted brown spots. Remove from oven and set briefly aside, keeping warm.
• Meanwhile, as vegetables roast, cook pasta according to package directions. Before draining the pasta, carefully reserve about 1 cup of pasta cooking water.
• In a large serving bowl, toss the roasted vegetables with the cooked pasta. Sprinkle the parmesan, lemon juice, garlic, and remaining 1/4 teaspoon salt evenly over the pasta mixture, stirring as you do so to make sure they are evenly distributed throughout the pasta and not concentrated in one spot. Loosen as desired with reserved pasta cooking water (we usually use about 1/2 - 3/4 cup). Taste and adjust the pasta water, lemon juice, and salt as needed. Serve immediately.

CAULIFLOWER & BROCCOLI PASTA MEDLEY WITH MUSTARD SAUCE

Steps:

• Heat the oil in a saucepan over medium heat.
• Add the onion, garlic, and red pepper. Saute' 3 to 5 minutes.
• Add the parsley, mustard, vinegar, salt, and pepper. Cook 3 minutes or until thoroughly heated. Cover and set aside.
• Cook the pasta in boiling water for 5 minutes. Add the cauliflower and broccoli. Cook an additional 3 minutes or until vegetables and pasta are tender. Drain well.
• Combine the pasta mixture and the red pepper/mustard sauce mixture. Toss well. Sprinkle with the cheese and serve.