Ruffle-Edged Pasta with Cauliflower and Parsley Sauce |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 3 |
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A great way to get your vegetables. This is a good work night meal; it's simple, delicious and quick. You could make it even easier by purchasing chopped olives and a precut, prewashed vegetable mix from the produce section. Since the parsley gets put into the blender you don't need to be too picky about the stems, a few smaller ones won't hurt a thing. Ingredients:
1 1/4 cups packed fresh flat leaf parsley |
1/3 cup olive oil |
1 1/4 lbs cauliflower, cut into 1 inch flowerettes and the stems sliced thin |
1/2 lb ruffle-edged cone-shaped pasta (or corkscrew-shaped pasta) |
1/2 cup pimento stuffed olive, chopped fine (or your favorite or olive tapenade) |
salt and pepper |
Directions:
1. Put a large pot of salted water on to boil for the pasta.
2. Puree parsley and oil in blender.
3. Steam cauliflower for 5 minutes or until just tender.
4. Add pasta to boiling water and cook until al dente; drain.
5. Pour pasta back into pot and toss with the parsley sauce, cauliflower, olives and salt and pepper to taste.
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