Moosewood Cookbook: Pasta Cavolfiore
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 666.9
- Total Fat: 27.3 g
- Cholesterol: 43.1 mg
- Sodium: 597.1 mg
- Total Carbs: 85.0 g
- Dietary Fiber: 7.6 g
- Protein: 25.0 g
View full nutritional breakdown of Moosewood Cookbook: Pasta Cavolfiore calories by ingredient
Introduction
pasta with cauliflower, tomatoes, garlic and parmesan/cheddar cheese pasta with cauliflower, tomatoes, garlic and parmesan/cheddar cheeseNumber of Servings: 6
Ingredients
-
Pasta, 1 lb
olive oil, 0.3 cup
cauliflower, 1 large head
garlic, 6 cloves
tomatoes, 1.5 quarts (6 cups)
parmesan, 1 cup grated
cheddar, 1 cup grated
butter, 2 Tbsp
bay, 1 leaf
basil, 2 tsp dried
Directions
Makes 6 servings
Heat 1tb olive oil in deep large skillet
Saute 1 minute: 2 tsp dried basil, 1 bay leaf, 6 cloves crushed garlic (do not burn garlic)
Break up by hand into skillet 1 large raw cauliflower head into 1-2 inch flowerettes --season with salt and pepper
Add 1/2 cup water or broth, cover and steam cauliflower to near cooked (it will finish cooking with tomatoes)
Boil 2 quarts water for pasta
Grate parmesan and cheddar cheese and mix
Puree tomatoes and add to skillet with cauliflower, with cover removed, cook down rapidly on high heat to sauce like consistency (5-10 min tops)
While tomatoes cook down, boil pasta and drain
Place hot pasta in a large baking dish
Dot pasta with 1-2 tbsp butter and drizzle with 1/4 cup olive oil, toss pasta to coat, add 1/2 cheese mix and toss throughout pasta
Pour cauliflower/tomatoes onto pasta, sprinkle remaining cheese over top
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user BRONNER.
Heat 1tb olive oil in deep large skillet
Saute 1 minute: 2 tsp dried basil, 1 bay leaf, 6 cloves crushed garlic (do not burn garlic)
Break up by hand into skillet 1 large raw cauliflower head into 1-2 inch flowerettes --season with salt and pepper
Add 1/2 cup water or broth, cover and steam cauliflower to near cooked (it will finish cooking with tomatoes)
Boil 2 quarts water for pasta
Grate parmesan and cheddar cheese and mix
Puree tomatoes and add to skillet with cauliflower, with cover removed, cook down rapidly on high heat to sauce like consistency (5-10 min tops)
While tomatoes cook down, boil pasta and drain
Place hot pasta in a large baking dish
Dot pasta with 1-2 tbsp butter and drizzle with 1/4 cup olive oil, toss pasta to coat, add 1/2 cheese mix and toss throughout pasta
Pour cauliflower/tomatoes onto pasta, sprinkle remaining cheese over top
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user BRONNER.
Member Ratings For This Recipe
-
CD13311276
