Directions:
- Bring a large pot of salted water to the boil, and cook the spaghettini until'al dente'.
- Heat the oil in a large, heavy-based, (preferably non-stick) skillet, add cauliflower and saute 4-5 minutes until it just starts to color.
- Add the garlic and cook, stirring, for 1 minute, then add the anchovies, chile peppers, capers, olives and rosemary.
- Cook, stirring for another 4-5 minutes, until the cauliflower is crisp-tender, and taking care it doesn't catch.
- Add half the parsley, and all the spaghettini, and gently toss together until the pasta is hot.
- Finally add the breadcrumbs, parmesan and remaining parsley, and mix through.
- Serve immediately with lemon wedges, and accompanied by a large, tossed green salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 748.68 Kcal (3135 kJ) | ||
| Calories from fat | 349.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.8g | 60% | |
|---|---|---|---|
| Cholesterol | 44mg | 15% | |
| Sodium | 1293.67mg | 54% | |
| Potassium | 385.8mg | 8% | |
| Total Carbs | 68.38g | 23% | |
| Sugars | 5.41g | 22% | |
| Dietary Fiber | 5.49g | 22% | |
| Protein | 30.54g | 61% | |
| Vitamin C | 72.6mg | 121% | |
| Iron | 3.3mg | 18% | |
| Calcium | 592.4mg | 59% | |
| Amount Per 100 g | |||
| Calories | 233.72 Kcal (979 kJ) | ||
| Calories from fat | 109 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.11g | 60% | |
|---|---|---|---|
| Cholesterol | 13.74mg | 15% | |
| Sodium | 403.85mg | 54% | |
| Potassium | 120.44mg | 8% | |
| Total Carbs | 21.35g | 23% | |
| Sugars | 1.69g | 22% | |
| Dietary Fiber | 1.71g | 22% | |
| Protein | 9.53g | 61% | |
| Vitamin C | 22.7mg | 121% | |
| Iron | 1mg | 18% | |
| Calcium | 184.9mg | 59% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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