Whole-Grain Pasta with Cauliflower & Broccoli - Tufts Health & Nutrition Letter

Ingredients

• 2 tsp olive oil, divided
• 4 tsp panko bread crumbs (see ingredient note)
• 1 cup onion (medium) thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp anchovy paste or anchovy filet, rinsed and minced
• 1/8 tsp crushed red pepper flakes or to taste
• 1 1/4 cups whole-grain farfalle, shells or penne pasta
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/2 cup grated parmesan cheese