• Cuisine: Italian
• Course: Main Course
• Features: Fast

Ingredients:

• 1 1/2 cups (about 5 ounces) cauliflower florets, broken or cut into 1-inch pieces
• 2 ounces dried whole-wheat pasta, such as penne or rigatoni
• 1 tablespoon olive oil
• 1/2 teaspoon crushed red pepper flakes, or more to taste
• Leaves from 2 to 4 stems of flat-leaf parsley, coarsely chopped (about 2 tablespoons)
• 1 large clove garlic, minced (1 1/4 teaspoons)
• 1/4 cup walnuts, coarsely chopped
• Kosher or sea salt
• Freshly cracked black pepper
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese, for garnish

Directions:

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).

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.

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.

Recipe Source:

Adapted from "What We Eat When We Eat Alone," by Deborah Madison and Patrick McFarlin (Gibbs Smith, 2009).

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