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Recipe: Ziti With Cauliflower Tomatoes And Hot Peppers
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Serving Size : 4
3 tablespoons olive oil
6 garlic cloves -- minced
1/4 teaspoon crushed red pepper flakes
16 ounces diced tomatoes -- with their juice
1 small cauliflower -- cut tiny florets
1/2 teaspoon salt
1 pound ziti
2 tablespoons minced fresh parsley
3 tablespoons grated parmesan cheese.
INSTRUCTIONS: Bring a large stockpot of water to a boil. Heat the
olive oil in a large skillet over medium heat. Add the garlic and
hot pepper flakes and cook 1 minute. Do not let the garlic brown at
all. Mix in the tomatoes and their juice, then stir in the
cauliflower and salt. Toss well and cover the pan. Cook until the
cauliflower is tender, about 5 minutes.
Drop the ziti into the boiling water and cook until al dente. Taste
one to test it.
Drain the ziti in a colander and return it to the pot, or place it in
a large pasta bowl. Pour on the sauce, toss, then sprinkle on the
parsley and Parmesan cheese.
Serves 4.
3 tablespoons olive oil
6 garlic cloves -- minced
1/4 teaspoon crushed red pepper flakes
16 ounces diced tomatoes -- with their juice
1 small cauliflower -- cut tiny florets
1/2 teaspoon salt
1 pound ziti
2 tablespoons minced fresh parsley
3 tablespoons grated parmesan cheese.
INSTRUCTIONS: Bring a large stockpot of water to a boil. Heat the
olive oil in a large skillet over medium heat. Add the garlic and
hot pepper flakes and cook 1 minute. Do not let the garlic brown at
all. Mix in the tomatoes and their juice, then stir in the
cauliflower and salt. Toss well and cover the pan. Cook until the
cauliflower is tender, about 5 minutes.
Drop the ziti into the boiling water and cook until al dente. Taste
one to test it.
Drain the ziti in a colander and return it to the pot, or place it in
a large pasta bowl. Pour on the sauce, toss, then sprinkle on the
parsley and Parmesan cheese.
Serves 4.
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Ziti, Cauliflower, Tomatoes, Hot, Peppers
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