Fall Recipes: Penne With Cauliflower
Pasta and cheese make this dish kid-friendly. The cauliflower makes you feel better about serving them pasta and cheese ... again. Try one of our favorite fall recipes!
- 8 ounces penne pasta, uncooked
- 2 tablespoons butter or margarine
- 2 tablespoons extra-virgin olive oil
- 1 cup frozen chopped onion
- 1 tablespoon bottled minced garlic
- ¼ teaspoon crushed red pepper
- 1 (16-ounce) package frozen cauliflower
- ¼ cup Parmesan cheese
- 1 tablespoon dried parsley
- 3 tablespoons bottled lemon juice
- 1 teaspoon salt
- ¼ teaspoon pepper
In a large pot of lightly salted boiling water, cook the penne according to package directions.
Before draining the pasta, dip a glass measuring cup into the cooking water and measure out 1 cup of the water; set aside.
Drain the pasta and set aside.
Meanwhile, in a large skillet over medium-high heat, melt the butter or margarine.
Add the olive oil, onion and garlic.
Cook, stirring occasionally, until the onion begins to brown, about 7 minutes.
Add the crushed red pepper and the cauliflower; cover and cook, stirring occasionally, for 5 minutes.
Add ¾ cup of the reserved cooking water and continue cooking until the cauliflower is tender, about 5 to 7 minutes.
Add more cooking water if needed.
Add the penne, Parmesan, parsley, lemon juice, salt and pepper, stirring well to mix.- Cook until the pasta is heated through and the cheese is melted, about 2 minutes.
- Get your kids to eat this dish by using their favorite shaped pasta.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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