Pasta With Spicy Cauliflower and Walnuts

L'ecole's Note:

Easy, healthy and delicious. We upped the pasta a little -- but then we're hearty eaters, and we didn't serve anything with it, other than a little bread.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• 3 cups cauliflower florets , cut into 1-inch pieces (about 10 ounces)
• 4 ounces whole wheat penne
• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper flakes (or more to taste)
• 4 tablespoons Italian parsley , chopped
• 2 large garlic cloves , minced (2 1/2 teaspoons)
• ½ cup walnuts , coarsely chopped
• kosher salt
• black pepper , freshly cracked
• 4 tablespoons parmigiano-reggiano cheese , freshly grated for garnish

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the cauliflower and cook for about 2 minutes or until it is just starting to become tender. Use a slotted spoon to transfer it to a bowl, then add the pasta to the boiling water. Cook until the pasta is just al dente (according to the package directions).
2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the crushed red pepper flakes and cook for about a minute, then add the parsley, garlic, walnuts and the blanched cauliflower; stir to combine, then season with salt and pepper to taste. Reduce the heat to low to keep the mixture warm.
3. When the pasta is ready, use a slotted spoon to add it to the skillet, then toss to incorporate. Taste, and adjust the seasoning. Sprinkle with the cheese once the portion is plated.