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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I am currently having a love affair with cauliflower, who knew? Anyway, here it is freshened with fresh rosemary and a little white cheddar cheese. Ingredients:
1 lb penne pasta |
2 tablespoons olive oil |
1/4 lb pancetta, chopped in small dice |
1 head cauliflower, cut into florets |
1 onion, chopped fine |
3 garlic cloves, minced |
2 tablespoons fresh rosemary, chopped fine (about 3 sprigs) |
freshly grated nutmeg |
1/2 cup white wine |
1/2 cup chicken stock |
1 cup white cheddar cheese, grated |
1 cup fresh spinach, chopped |
Directions:
1. Cook pasta according to package directions and drain.
2. Meanwhile, heat a large skillet over medium high heat, add olive oil, and cook the pancetta until the fat starts to render, about 2 minutes.
3. Stir in cauliflower florets, onion, garlic and rosemary, season with salt, pepper and a little nutmeg.
4. Cook until vegetables start to soften, stirring occasionally, about 2 minutes.
5. Add wine and cook until slightly reduced, about 1 minute more.
6. Add the chicken stock and cook until reduced by half, 5 minutes.
7. Add pasta, cheese, and toss; serve topped with chopped spinach.
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