Recipe Detail

Linguine with Cualiflower and Crushed Croutons

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  • Brief Description

    Health, Weight Watchers, 6 points plus

  • Main Ingredient


  • Category:  Pasta

  • Cuisine:  American

  • Prep Time:  20 min(s)

  • Cook Time:  10 min(s)

  • Recipe Type:  Public

  • Source:

    Weight Watchers Hit the Spot Cookbook

  • Tags:

    Weight Watchers

  • Notes:

    The prep and cook times are a little off of what it actually say. My prep is closer to 30 minutes (I cut the cauliflower fresh) and cook time is 15-20 minutes. despite the time increase, the recipe is simple and feels fast. The recipe also suggests asking a generous pinch of red pepper flakes to the pasta in step 2 if you want a little more kick.

  • Posted By:  elaineptruitt

  • Posted On:  Jul 01, 2014

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Number of Servings:


  1. 8 ounces - whole wheat linguine or other thin pasta
  2. 6 cups - cauliflower about one head
  3. 2 teaspoons - EVOO
  4. 2 - shallots minced
  5. 2 cloves - garlic minced
  6. 1/4 teaspoons - salt
  7. 1/4 teaspoons - pepper
  8. 1/2 cups - multigrain croutons coursely crushed
  9. 1/4 cups - fresh parselfy
  10. 3 tablespoons - grated Romano cheese (or parmesan)


1. Bring a large pot of water to a boil. Add the pasta and cook until almost al dente, about 5 minutes. Add the cauliflower to the pot and return the water to a boil. Cook, stirring occasionally, until pasta and cauliflower are tender, about 3 minutes longer. Drain, reserving 1/4 cup of the cooking liquid.

2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the shallots and garlic; cook, stirring occasionally, until the shallots are tender, about 2 minutes. Add the pasta and cauliflower, salt, pepper, and the reserved cooking liquid; toss to coat evenly.

3. Transfer the pasta mixture to a serving bowl. Sprinkle with croutons, parsley and Romano.


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