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
Ingredients
- 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
Instructions
- 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.
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