Embrace the anchovies! They melt into the background of dishes, adding depth of flavor (as well as protein and heart-healthy omega-3s) without a fishy taste—really. Thanks to the wholewheat pasta and cruciferous veggies, this meal is high in fiber, too.

Liz Mervosh
Also appeared in: Health, September, 2020

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Greg DuPree

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to broil with rack 10 inches from heat source. Toss together cauliflower, broccoli rabe, and 1 tablespoon oil on a large rimmed baking sheet; spread mixture in an even layer. Broil, stirring once halfway through cook time, until lightly charred and just tender, about 10 minutes.

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  • Meanwhile, heat remaining 1/4 cup oil in a large Dutch oven or wide pot over medium, and cook garlic, anchovies, and rosemary, stirring often, until garlic is beginning to brown, about 5 minutes. Remove from heat.

  • Cook pasta according to package directions for al dente, omitting salt. Drain pasta, reserving 1 cup cooking water.

  • Return Dutch oven to heat over medium-high. Add cauliflower mixture, salt, pepper, pasta, and reserved cooking water. Cook, stirring mixture and shaking pot constantly, until a light glossy sauce forms and coats noodles, about 4 minutes. Stir in vinegar.

  • Divide pasta mixture evenly among 6 shallow bowls; sprinkle with cheese. Serve immediately.

Nutrition Facts

361 calories; fat 14g; saturated fat 3g; cholesterol 8mg; fiber 8g; protein 14g; carbohydrates 50g; sugars 2g; sodium 792mg; iron 4mg; calcium 157mg.