Penne with cauliflower

Yield: 2 Servings

Measure Ingredient
1 small Cauliflower divided into florets
1 \N Onion; finely chopped
4 tablespoons Olive oil
25 grams Raisins; soaked in hot water for 20 minutes
50 grams Pine nuts; toasted
175 grams Penne, cooked 'al dente'
25 grams Cheddar; grated
1 tablespoon Parsley, finely chopped (to garnish)
\N \N Salt and pepper to taste

Serves 2-3

An unusual combination of tastes makes this a pasta dish with a difference - raisins and pine nuts give it a quite distinctive quality. Serve it with a tossed green salad.

Steam the cauliflower florets 'al dente'. Cut them into thin slices.

Saute the onion in the oil over a moderate heat until it begins to brown. Simmer, partially covered, for 5 minutes. Stir in the raisins, pine nuts and cauliflower and season to taste with salt and pepper.

Toss the cooked penne with half of the sauce and spoon the rest over the top. Sprinkle the dish with the grated cheese and garnish with the parsley. Serve hot, on warmed plates.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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