Cauliflower and Ricotta Spaghetti

cauliflower-ricotta-spaghetti
Photo by Danny Kim
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 607 calories
    • Fat 20 g
    • Sat Fat 5 g
    • Cholesterol 21 mg
    • Sodium 1123 mg
    • Protein 23 g
    • Carbohydrate 80 g
    • Sugar 8 g
    • Fiber 9 g
    • Iron 4 mg
    • Calcium 96 mg

Heat oven to 425° F. Cook the spaghetti according to the package directions; drain and return it to the pot.Meanwhile, toss the cauliflower and 2 tablespoons of the oil on a rimmed baking sheet. Roast until tender, 25 to 35 minutes.Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the tomatoes (and their juices), garlic, anchovies, ¾ teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until thickened, 20 to 25 minutes.Add the sauce and cauliflower to the pasta and toss to coat.Serve topped with the ricotta and pine nuts.

Ingredients

  1. Check 3/4 pound spaghetti
  2. Check 1 head cauliflower, cut into florets (8 cups)
  3. Check 1/4 cup olive oil
  4. Check 1 28-ounce can diced tomatoes
  5. Check 2 cloves garlic, chopped
  6. Check 6 anchovies
  7. Check kosher salt and black pepper
  8. Check 1 cup ricotta
  9. Check 1/4 cup toasted pine nuts

Directions

  1. Heat oven to 425° F. Cook the spaghetti according to the package directions; drain and return it to the pot.
  2. Meanwhile, toss the cauliflower and 2 tablespoons of the oil on a rimmed baking sheet. Roast until tender, 25 to 35 minutes.
  3. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the tomatoes (and their juices), garlic, anchovies, ¾ teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until thickened, 20 to 25 minutes.
  4. Add the sauce and cauliflower to the pasta and toss to coat.
  5. Serve topped with the ricotta and pine nuts.