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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil over medium heat in a medium or large saute pan. | 2. Add garlic and cook gently until softened and a light golden brown. | 3. Add tomatoes and cook, stirring, until tomatoes begin to break down. | 4. Add cauliflower and stir well. | 5. Add 1/2 cup very hot water; bring to boil and lower heat to medium and simmer for 30 minutes or until cauliflower is crisp-tender. (be careful not to over cook). | 6. While vegetables simmer, bring 6 quarts of salted water to a rapid boil. | 7. Add penne to the salted water and cook until al dente. | 8. Drain pasta and add to the pan of cauliflower and tomatoes. | 9. Stir in parsley and pepper to taste; toss over high heat for 1 minute. | 10. Serve topped with grated cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
garlic clove	1		crushed	-	-	-	-
tomato	2		peeled seeded chopped	124.1379	27.5262	6.4768	1.0795
cauliflower	1			26.75	5.3179	2.0544	0.2996
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
italian parsley	1/2	cup	chopped	-	-	-	-
black pepper			ground	-	-	-	-
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.