Photo: Tyrrell Fitness And Nutrition
Orecchiette with Cauliflower, Anchovies, and Fried Croutons
10 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1303
Calories
72g
Protein
43g
Fat
155g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large head of cauliflower (28 to 30 ounces), trimmed, cut into 1-inch florets
- 8 tablespoons extra-virgin olive oil, divided
- 1 pound orecchiette (little ear-shaped pasta) or medium-size shell pasta
- 1 1/2 cups 1/3-inch cubes crusty country-style bread
- 3 medium zucchini, trimmed, cut into 1/3-inch cubes (about 3 cups)
- 3 large garlic cloves, chopped
- 7 anchovy fillets, finely chopped
- 1/2 cup chopped fresh Italian parsley, divided
- 1/3 cup (packed) freshly grated Parmesan cheese plus additional for serving
- 2 tablespoons freshly grated Pecorino Romano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes