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Spaghetti with Romanesco Broccoli and Black Olives

Spaghetti with Romanesco Broccoli and Black Olives Recipe

  • 6 tablespoons extra virgin olive oil
  • ½ medium onion, finely diced
  • 2 small heads Romanesco broccoli, white cauliflower, or Broccoflower
  • Sea salt
  • 12 oil-cured black olives, pitted and coarsely chopped
  • 1 pound imported thick or regular spaghetti
  • Freshly ground black pepper
  • ¼ cup freshly grated pecorino Romano cheese, plus extra for serving
  • Ricotta salata, shaved paper-thin
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 271kcal (14%)
Total Fat 24g (36%)
Saturated Fat 4g (21%)
Cholesterol 6mg (2%)
Total Carbohydrate 11g
Dietary Fiber 3g
Sugars 3g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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