Best 2 The Fridge Scavengers Tomato And Cauliflower Pasta Recipes
Indulge in a culinary adventure with our tantalizing Tomato and Cauliflower Pasta, a symphony of flavors that will delight your taste buds. This delectable dish is a testament to the magic of transforming humble ingredients into an extraordinary meal. Featuring succulent tomatoes, roasted cauliflower florets, and aromatic herbs, this pasta is a symphony of textures and tastes. Dive into a creamy Pesto Pasta with Roasted Vegetables, where vibrant pesto sauce, roasted bell peppers, zucchini, and broccoli come together in perfect harmony. Let your palate dance with joy as you savor each bite. For a taste of traditional Italian cuisine, try our classic Carbonara Pasta, a rich and creamy delight made with eggs, Parmesan cheese, crispy pancetta, and black pepper. And if you're in the mood for something light and refreshing, our tangy Lemon Garlic Shrimp Scampi Pasta is the perfect choice. Succulent shrimp, sautéed in a vibrant lemon garlic sauce, tossed with tender spaghetti, and sprinkled with fresh parsley, will transport you to the sun-soaked shores of Italy. With a variety of recipes to choose from, this article is your ultimate guide to creating unforgettable pasta dishes that will impress your family and friends. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave you craving more.
Let's cook with our recipes!
PASTA WITH CAULIFLOWER, SPICY TOMATO SAUCE AND CAPERS
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this one. Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don't get too soft. If you can't find perciatelli, spaghetti makes a fine substitute.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
- Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
- Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 659 milligrams, Sugar 6 grams
SPAGHETTI WITH ROASTED CAULIFLOWER, TOMATO SAUCE AND OLIVES
Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h10m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you'll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
- Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
- Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 13 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 677 milligrams, Sugar 6 grams
Tips:
- Use ripe tomatoes for the best flavor. If your tomatoes are not ripe, you can roast them in the oven to concentrate their flavor.
- Don't be afraid to use frozen vegetables. Frozen vegetables are just as nutritious as fresh vegetables, and they are often more affordable.
- Use a variety of spices and herbs to flavor your dish. This will help to create a complex and flavorful dish.
- Garnish your dish with fresh herbs or grated Parmesan cheese for a finishing touch.
Conclusion:
The recipes in this article are a great way to use up leftover vegetables and create a delicious and healthy meal. With a little planning, you can easily create a variety of dishes that will please everyone at your table. So next time you have a fridge full of leftovers, don't despair! Just follow these tips and you'll be able to create a delicious meal that everyone will love.
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