Ruffle-Edged Pasta with Cauliflower and Parsley Sauce

"A great way to get your vegetables. This is a good work night meal; it's simple, delicious and quick. You could make it even easier by purchasing chopped olives and a precut, prewashed vegetable mix from the produce section. Since the parsley gets put into the blender you don't need to be too picky about the stems, a few smaller ones won't hurt a thing."
 
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Ready In:
25mins
Ingredients:
6
Serves:
2-3
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ingredients

  • 1 14 cups packed fresh flat leaf parsley
  • 13 cup olive oil
  • 1 14 lbs cauliflower, cut into 1 inch flowerettes and the stems sliced thin
  • 12 lb ruffle-edged cone-shaped pasta (or corkscrew-shaped pasta)
  • 12 cup pimento stuffed olive, chopped fine (or your favorite or olive tapenade)
  • salt and pepper
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directions

  • Put a large pot of salted water on to boil for the pasta.
  • Puree parsley and oil in blender.
  • Steam cauliflower for 5 minutes or until just tender.
  • Add pasta to boiling water and cook until al dente; drain.
  • Pour pasta back into pot and toss with the parsley sauce, cauliflower, olives and salt and pepper to taste.

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RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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