A few months ago (12/2), I wrote a blog about freezing cauliflower. Well, here is it, it made it’s way back to life with savory pene rigati with burro (butter) and garlic!
A great way to use something frozen, something fresh (parsley) and something dry (pasta) = a love triangle of flavors!
Serves 4-6
Ingredients:
1 lb. pene rigati (or your favorite pasta)
2 lb. fresh or frozen cauliflower florets
3 tbsp. butter
1 tbsp. extra virgin olive oil
3 cloves garlic, chopped
1 cup freshly grated Parmigiano cheese
fresh Italian parsley (handful or 1 cup), chopped
salt and black pepper
Using a large pot, cook the pasta according to the pasta instructions until it is al dente (approx. 8-10 minutes)
While the pasta water is boiling…….begin the sauce. Heat the butter, olive oil in a large skillet over medium heat. Add the garlic until it turns golden, for a minute. Stir occasionally.
Add the cauliflower and saute for a few minutes and lower the heat to low. Add salt and pepper to taste.
Drain the pasta and reserve 1/2 cup of pasta water and add it to the sauce.
Add the pasta to the sauce pan, add the cheese and 1/2 cup of pasta water. Stir for a minute letting the sauce mix well. Before serving, add the fresh parsley.
Add the pasta to the sauce pan, add the cheese and 1/2 cup of pasta water. Stir for a minute letting the sauce mix well. Before serving, add the fresh parsley.
Serve immediately.
great and simple recipe love it
Lovely pasta dish! Cauliflower is an excellent with pasta.