Nettle Pasta with Shrimp & Roasted Cauliflower

Nettle Pasta

with Shrimp & Roasted Cauliflower

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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

A spring and summertime favorite in the Emilia-Romagna region of Italy, this long-cut green pasta made with stinging nettles is also called strettine. To remove their sting, the nettles must be boiled briefly before they’re pureed and incorporated into the pasta dough. With a flavor similar to spinach, nettle leaves are packed with a high concentration of beneficial nutrients like vitamins A, C, and K that hardy green vegetables are known for.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Nettle Pasta with Shrimp & Roasted Cauliflower
Title
  • 3 cloves Garlic
  • 1 bunch Mint
  • 1 Red Onion
  • ½ head Cauliflower
  • ⅛ tsp Red Pepper Flakes
  • 1 cup Chicken Broth
  • 8 oz Shrimp
  • 8 oz Fresh Nettle Linguine
  • 1 Tbsp Butter
  • 1 Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Preheat the oven to 475°F. Peel and mince the garlic. Pick the mint leaves off their stems. Peel the onion and cut it in half through the root end, then cut it into wedges. Separate the layers of the wedges to make onion petals. Cut out the core of the cauliflower and cut the rest into florets.
Roast the cauliflower:
2 Roast the cauliflower:
Place the cauliflower florets on a lightly oiled baking sheet. Drizzle it with a little olive oil and season with salt and pepper. Roast the cauliflower in the oven 12 to 15 minutes or until brown and tender.
Make the sauce:
3 Make the sauce:
While the cauliflower roasts, in a large pan, heat some olive oil on medium until hot. Add the onion petals and season with salt and pepper. Cook 4 to 6 minutes, or until the onion is translucent, stirring occasionally. Add the garlic and chili flakes. Cook about 1 minute, or until fragrant, stirring. Increase the heat to high, then add the chicken broth. Allow the liquid to come to a simmer. Cook 2 to 3 minutes, or until it reduces slightly in volume. Add the shrimp and cook 1 to 2 minutes, stirring until they just start to turn pink.
Boil the pasta:
4 Boil the pasta:
While the shrimp cooks, add the pasta to the boiling water. Cook 2 to 4 minutes, or until just before it’s al dente. Reserve about ¼ cup of the cooking water and drain.
Add the pasta:
5 Add the pasta:
Add the pasta, cooking water, and butter to the pan with the shrimp and sauce. Stir to coat the pasta in the sauce. Remove from the heat. Add the roasted cauliflower, the juice of half the lemon, and most of the mint (reserve some for garnish).
Plate your dish:
6 Plate your dish:
Divide the pasta between 2 plates. Garnish with the remaining mint. Enjoy!

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Nettle Pasta

Prepare your ingredients:
1 Prepare your ingredients:
Heat a large pot of salted water to boiling on high. Preheat the oven to 475°F. Peel and mince the garlic. Pick the mint leaves off their stems. Peel the onion and cut it in half through the root end, then cut it into wedges. Separate the layers of the wedges to make onion petals. Cut out the core of the cauliflower and cut the rest into florets.
2 Roast the cauliflower:
Place the cauliflower florets on a lightly oiled baking sheet. Drizzle it with a little olive oil and season with salt and pepper. Roast the cauliflower in the oven 12 to 15 minutes or until brown and tender.
Roast the cauliflower:
Make the sauce:
3 Make the sauce:
While the cauliflower roasts, in a large pan, heat some olive oil on medium until hot. Add the onion petals and season with salt and pepper. Cook 4 to 6 minutes, or until the onion is translucent, stirring occasionally. Add the garlic and chili flakes. Cook about 1 minute, or until fragrant, stirring. Increase the heat to high, then add the chicken broth. Allow the liquid to come to a simmer. Cook 2 to 3 minutes, or until it reduces slightly in volume. Add the shrimp and cook 1 to 2 minutes, stirring until they just start to turn pink.
4 Boil the pasta:
While the shrimp cooks, add the pasta to the boiling water. Cook 2 to 4 minutes, or until just before it’s al dente. Reserve about ¼ cup of the cooking water and drain.
Boil the pasta:
Add the pasta:
5 Add the pasta:
Add the pasta, cooking water, and butter to the pan with the shrimp and sauce. Stir to coat the pasta in the sauce. Remove from the heat. Add the roasted cauliflower, the juice of half the lemon, and most of the mint (reserve some for garnish).
6 Plate your dish:
Divide the pasta between 2 plates. Garnish with the remaining mint. Enjoy!
Plate your dish:
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