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Ingredientes
- 6 quart Water
- 2 Tbsp. Salt
- 4 Tbsp. Virgin extra virgin olive oil
- 1 med Red onion thinly sliced
- 6 x Mint leaves
- 1/2 Tbsp. Crushed red pepper
- 1Â 1/4 lb Cauliflower head
- 1 lb Rigatoni pasta preferably Italian
- 1/2 c. Grated Pecorino cheese
- 2 Tbsp. Freshly-grnd black pepper
- 1/4 c. Finely minced Italian parsley
Direcciones
- Bring water to boil in a large spaghetti pot and add in salt.
- In a 14- to 18-inch saute/fry pan, heat oil till just smoking and add in onion, mint and red pepper. Cook till soft, about 5 to 6 min.
- Meanwhile, remove leaves and base core from cauliflower and chop into 1/4-inch pcs. Break the florets away from the central core and size them similarly. Cut the core into 1/4-inch coins and throw all the pcs into the saute/fry pan with the onions. Lower the heat to medium and cook, stirring regularly for about 12 to 15 min, till cauliflower is softened and light brown but not mushy.
- Cook the rigatoni according to package instructions till al dente, about 8 to 12 min, and drain in colander. Toss warm pasta into pan with cauliflower and add in grated cheese, black pepper and parsley. Toss to coat and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1534g | |
| Recipe makes 4 servings | |
| Calories 145 | |
| Calories from Fat 120 | 83% |
| Total Fat 13.61g | 17% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3566mg | 149% |
| Potassium 227mg | 6% |
| Total Carbs 5.56g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.96g | 2% |
| Protein 1.46g | 2% |
