Penne with cauliflower tomatoes and basil

Yield: 4 servings

Measure Ingredient
2 cups Finely chopped plum tomatoes; (about 4 large)
½ cup Chopped green onion
¼ cup Chopped fresh basil
2 tablespoons Olive oil
2 tablespoons Chopped; drained oil-packed
\N \N Sun-dried tomatoes
1 \N Garlic clove; minced
2 cups Penne or other tubular pasta
3 cups Small cauliflower florets; (about 1 med. head)
\N \N Salt and fresh ground pepper
\N \N Fresh grated parmesan cheese

Combine first 6 ingredients in large bowl and toss thoroughly.

Cook pasta in large pot of rapidly boiling salted water until almost tender. Add cauliflower to pasta and continue cooking until cauliflower is tender, about 3 minutes. Drain well. Add to tomato mixture in bowl and toss. Season with salt and pepper if desired. Serve with Parmesan.

Per serving: 62 Calories (kcal); 7g Total Fat; (96% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Similar recipes