It’s pasta time again..my husband and I both like Pasta so it never is a bother for me to make some when we want some! :) This dish is very healthy and the sauce made from cauliflower is not only tasty but minus all the fat and heart breaking calories!
The original recipe calls for Whole Wheat Penne pasta, since I’ve already made something with Penne, I thought I’d try this with a different pasta. Also I don’t want it to be too healthy (you know what I mean!) For those who want it that way, by all means go ahead and substitute Farfalle with Whole Wheat Penne pasta.
You will need:
1 ½ cups Farfalle (Bow shaped pasta)
Salt for the pasta water
1/4 cup extra-virgin olive oil
3 cloves garlic sliced
1 onion, finely chopped
1 head cauliflower, stem removed and chopped
1 tsp Crushed red chilli flakes
1 cup vegetable stock
2 tsps Dried Oregano
3/4 cup grated Parmesan ( use as much or less as you want)
Salt and black pepper
Bring a large pot of water to a boil. Salt the water generously( this is the only chance you get to actually salt the pasta itself, so don't go shy on the salt) and add pasta and let cook for 8-12 minutes. Drain and reserve 1-2 ladles of pasta water.
While water is coming up to a boil and pasta cooks, make the sauce. Heat a deep pan over medium heat with extra-virgin olive oil. Add crushed chilli flakes and garlic, cook 3 minutes. Add onions and cook 5 minutes then add cauliflower, vegetable stock and the oregano. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve immediately.
Potato, Tomato and Corn Salad (PTC Salad)
My last trip to the IFM and I came back armed with a huge box of grape tomatoes. Silly me, I ate a few when I got them and then totally forgot about them…poor grape tomatoes were lost in the realms of my refrigerator! I finally came upon them and hence this salad.
You will need:
4 baby red potatoes, scrubbed
1 ear of corn (or ¾ cup corn niblets)
1cup grape tomatoes, halved
1 tbsps extra-virgin olive oil
2 tbsps Ranch dressing (store-bought)
1/2 tbsp Lemon juice
½ tsp salt
½ tsp black pepper powder
Boil potatoes and keep aside. Cut corn ears in half and cook in the same boiling water for 5 minutes until tender but not soft. Remove the cooled potatoes and let drain. Immerse corn in the same ice bath until cool. Cube the potatoes and place in a bowl.
Remove corn from water and also let drain. Use a chef's knife to cut the kernels off each ear. Add kernels and grape tomatoes. Take ranch dressing in a small bowl. Add lime juice, salt, pepper and slowly drizzle the olive oil while you stir to make a vinaigrette. Pour over veggies and give a quick toss. Serve immediately.