This simple whole foods recipe for pasta with cauliflower, arugula, garlic and olive oil is an easy supper dish: just make a salad and you’re good to go. Cauliflower is rich in vitamins C and K, folate and dietary fiber; arugula is an excellent source of chlorophyll. Both vegetables are considered to be potent anti-cancer foods. This recipe can be made with whole wheat, gluten-free or durum semolina pasta with equally good results. A bit of grated parmesan, manchego or goat cheese is a nice optional finish if you eat dairy.
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Ingredients:
- 1 pound whole wheat, gluten free or durum semolina pasta
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, chopped fine
- ½ head cauliflower, cut into small florets
- ¼ pound baby arugula leaves
- Sea salt and freshly ground pepper
- Grated parmesan, manchego, or goat cheese for garnish (optional)
Preparation:
Cook the pasta according to package directions.
While the pasta is cooking, heat the olive oil in a large skillet over medium high flame. Add the garlic, cook 1 minute, and add the cauliflower florets.
Stir the mixture for about two minutes, then add ¼ cup of water and cover the pan. Allow the vegetables to steam-sauté for 3 minutes, then remove cover and allow the cauliflower to brown slightly. Stir occasionally until the cauliflower is tender, another 2-3 minutes.
Add the arugula and stir just until wilted.
Drain the pasta and mix gently into the vegetables. Add a bit more olive oil if desired. Season to taste with salt and pepper and serve, passing grated cheese on the side.
Serves 4-6
Copyright 2010 by Jen Hoy
While the pasta is cooking, heat the olive oil in a large skillet over medium high flame. Add the garlic, cook 1 minute, and add the cauliflower florets.
Stir the mixture for about two minutes, then add ¼ cup of water and cover the pan. Allow the vegetables to steam-sauté for 3 minutes, then remove cover and allow the cauliflower to brown slightly. Stir occasionally until the cauliflower is tender, another 2-3 minutes.
Add the arugula and stir just until wilted.
Drain the pasta and mix gently into the vegetables. Add a bit more olive oil if desired. Season to taste with salt and pepper and serve, passing grated cheese on the side.
Serves 4-6
Copyright 2010 by Jen Hoy
