Linguine with Cualiflower and Crushed Croutons Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Health, Weight Watchers, 6 points plus

    Main Ingredient:


    Category:  Pasta

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 10 min


    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.


    Weight Watchers Hit the Spot Cookbook

    Posted By:


    Posted On:

    July 1, 2014

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