1 hr 5 mins
Karen From Colorado's Note:
Add Italian sausage and serve with a salad of spring greens and garlic bread as a main course or as a fresh side dish to any other main course. Either way, it is a delicious, fresh summery dish. Note: Please do not use canned tomatoes in this dish and do not over cook the cauliflower. The canned tomatoes turns the cauliflower into a very unappetizing pink color.
My Private Note
Units: US | Metric
- 1/4 cup extra virgin olive oil
- 1 garlic clove, crushed
- 2 lbs tomatoes, peeled, seeded and chopped
- 1 head cauliflower, broken into florets
- 1 lb penne pasta
- 1/2 cup finely chopped fresh Italian parsley
- fresh ground black pepper
- 1/2 cup parmigiano-reggiano cheese (optional) or 1/2 cup pecorino cheese, freshly grated (optional)
- 1Heat olive oil over medium heat in a medium or large saute pan.
- 2Add garlic and cook gently until softened and a light golden brown.
- 3Add tomatoes and cook, stirring, until tomatoes begin to break down.
- 4Add cauliflower and stir well.
- 5Add 1/2 cup very hot water; bring to boil and lower heat to medium and simmer for 30 minutes or until cauliflower is crisp-tender. (be careful not to over cook).
- 6While vegetables simmer, bring 6 quarts of salted water to a rapid boil.
- 7Add penne to the salted water and cook until al dente.
- 8Drain pasta and add to the pan of cauliflower and tomatoes.
- 9Stir in parsley and pepper to taste; toss over high heat for 1 minute.
- 10Serve topped with grated cheese.
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Nutritional Facts for Penne With Cauliflower
Serving Size: 1 (346 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 405.1
- Calories from Fat 100
- Total Fat 11.2 g
- Saturated Fat 1.5 g
- Cholesterol 0.0 mg
- Sodium 42.3 mg
- Total Carbohydrate 71.4 g
- Dietary Fiber 12.3 g
- Sugars 5.9 g
- Protein 9.0 g