Look what’s cooking this #meatlessmonday – Romanesco. This broccoli, cauliflower sibling is packed with goodness. The antioxidants, Vitamin C, and fiber protect against free radicals that cause disease, improves circulation, increases brain function, lowers cholesterol, and boosts heart health.
Roasted Romanesco Pasta
1 head Romanesco, chopped
1 Tbsp extra virgin olive oil
Pinch of salt
2 Tbsp extra virgin olive oil
Pinch of salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped or minced
1/2 cup olives, sliced
1/2 cup white wine
1/2 cup vegetable borth
Salt and pepper to taste
Caserecce pasta, prepared according to directions box
7 fresh basil leaves, chiffonade
Crushed red pepper to taste
Preheat oven to 400 degrees. Toss Romanesco in olive oil and a pinch of salt. Roast until beginning to brown. About 15-20 minutes depending on size of Romanesco and oven.
In a saucepan over medium high heat, drizzle olive oil. Add a pinch of salt. Saute garlic and onion until translucent. Saute olives. Add 1/2 cup white wine and 1/2 cup vegetable broth. Season with salt and pepper. Bring to boil then reduce to a simmer. Add in Romanesco.
In a pot bring water to a boil and prepare casarecce or noodles of your choice.
When pasta is ready, strain. Return to pot and toss in olive-Romanesco mixture. Add spinach and toss with pasta until wilted.
Sprinkle with fresh basil and red pepper and serve.