Yield: 2 Servings
|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|
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