Free Recipe Ruffle-Edged Pasta with Cauliflower
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Ruffle-Edged Pasta with Cauliflower Recipe
1 lg Head of cauliflower; cut
-into 1 inch flowerets
1 lb Gigli del gargano pasta (
-ruffle-edged, cone-shaped
-pasta) {Recipe did say any
-pasta could be used: I was
-thinking of rotini, penne,
-or bows }
1 c Pimiento-stuffed olives;
-chopped fine
2-1/2 c Parsley*
2/3 c Olive oil*
Ruffle-Edged Pasta with Cauliflower Preparation
It is from the February 1993 issue of Gourmet. *In a blender puree the parsley with the oil. I intend to make a white sauce and add mozzarella and parmesan cheeses instead. If anyone tries the parsley sauce, please let me know. Steam the cauliflower for 5 minutes or until it is tender. Cook the pasta al dente and drain well. In a large bowl toss the pasta with the parsley sauce (or cheese sauce), the cauliflower, the olives and salt and pepper to taste. Posted to EAT-L Digest by Marietta J Slater <marietta2@JUNO.COM> on Sep 15, 1997
Cooking Temperature:
Recipe Serves: 1
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