Fioretto Spaghetti Alfredo
Fancymid-week dinner ready in minutes. MeetFioretto®, cauliflower’s elegant good looking cousin.Served in a creamy lemony alfredo sauce with pasta and topped with crunch yolive oil breadcrumbs. The blossoms and stems taste exactly like cauliflowerbut I find the are quicker and easier to prepare. If you prefer, you can use gluten-free pasta and breadcrumbs in this recipe.
Servings: 2 people
- 150 g spaghetti
- 200 g Fioretto
- 30 g butter
- 2 garlic cloves
- 200 ml fresh cream
- 2 tablespoons freshly grated Parmesan cheese plus extra to serve
- 4 tablespoons fresh chopped parsley
- pinch salt
- 1/4 teaspoon cayenne pepper
- 1 lemon zested and juiced
- 3 tablespoons olive oil
- 1/4 cup breadcrumbs
Cook spaghetti according to packet instructions.
Meanwhile, divide Fioretto® into single stems. Heat butter in a large frying pan over medium heat. Add Fioretto® and cook for 2 minutes on each side, until some of the flowers turn golden. Add garlic and stir until fragrant. Pour in the cream and cook for 5 minutes.
Meanwhile heat oil in a small saucepan over high heat. Add breadcrumbs and stir to toast. Turn off the heat.
Stir in Parmesan, parsley, salt and cayenne pepper into the sauce. Turn off the heat and add lemon zest and 4 tablespoons of the lemon juice.
Serve pasta topped with the Fioretto®, drizzle with the sauce and top with the toasted breadcrumbs.