Pasta with Cauliflower – Savors Of Europe

Pasta with Cauliflower

pennete della domenica

There are just so many wonderful dishes you can make with cauliflower, a vegetable packed with essential nutrients and very low in calories.

This simple pasta recipe with cauliflower, tomato and bacon is a great example. It is made with regular white cauliflowers but green cauliflowers which are an hybrid with broccoli or naturally colored cauliflowers work very well too.

Use any kind of short pasta but Pennette della Domenica from artisan pasta maker Filotea adds another dimension to the dish. Pennette are a variation on traditional penne that are rolled rather than extruded, with a firmer texture and a rougher surface that holds sauce and flavor much better. Compared to other dried pastas, Filotea egg pasta offers a more fresh pasta-like flavor and cooks faster.  These qualities are due to the premium ingredients, extra care, and slower techniques that they use to produce it.  

Ingredients for 4 persons

250 g of short pasta preferentially Pennette della Domenica Filotea

1 Head of Cauliflower

5 oz of Diced Bacon

3 Tablespoon of Extra Virgin Olive Oil

10 Cherry Tomatoes

Salt

Directions

Clean the cauliflower head and separate the florets from each other, wash and drain them.

Toast the diced bacon in a pan. When it has become crispy, add the olive oil and then the tomatoes already washed and cut into wedges. Add salt to taste, a bit of water and cook covering the pan with a lid, over low heat for about 10 minutes.

Meanwhile, cook the cauliflower florets in boiling salted water for about 10 minutes if the florets are small, 15 minutes if they are bigger. 

Add the Pennette della Domenica Filotea to the pan and cook for 6 minutes after the water starts to boil again. Drain well the pasta and toss it in the pan with the bacon and the cauliflower for a few minutes.

Serve immediately and enjoy!


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