Cauliflower and Shell Pasta - Cavolfiore e Pasta

Cauliflower is one of the most popular winter vegetables in Italy.

Cauliflowers are rich in vitamin C, folic acid and potassium. Low in sodium, which makes it a good choice for those on low-salt diets, and low in calories. Whether they are white, green or purple, they are simply healthy.

  

 

Cauliflower and Shell Pasta

All photos - Copyright - ©2010 - La Casa e Il Giardino - picasaweb

Ingredients

1 large head cauliflower
1/2 lb. pasta shells
1 tablespoon minced garlic
1 medium onion chopped
1/4 cup olive oil
1 cup chopped tomatoes
Shaved Parmigiano Reggiano
1 tablespoon parsley
Salt and black pepper to taste

Procedure

In a pan, add oil, chopped onion and minced garlic.  Saute' briefly, add tomatoes and simmer for 15 or so.

 

In the meantime, fill a large stockpot with water and bring to a boil; add cauliflower and salt. Cook for about 5 minutes, until cauliflower is half-cooked and not yet fully tender. Drain the cauliflower.  Reserve some of the cooking water.  Separate the cauliflower florets and add to the tomato sauce.  Continue to simmer an additional 10 minutes until cauliflower is tender.  Salt and black pepper to taste.

In another pot, bring water to a boil, add pasta and cook al dente.  Drain pasta.  Add cauliflower sauce over pasta.  Sprinkle the chopped parsley and add an abundance of shaved Parmigiano.  If dry, add some of the reserved cooking water.

A great dish for a Meatless Monday.



MEATLESS MONDAY: Spinach and Brown Rice - Spinaci e Riso Integrale

There is a movement out there to have people go meatless one day of the week – The movement is known as Meatless Monday.  The movement’s goal is to have people change their eating habits incrementally.  I am not a vegetarian and I still like and enjoy eating meat but I think we consume way too much.

Why Monday? I think it’s the perfect day to go meatless. We all indulge on weekends and Monday is the perfect day to eat vegetables to cleanse our bodies and purge toxins from our system.  I, personally, do not have to change my eating habits as I have been eating well since childhood.

Fresh spinach

Spinach and Brown Rice

Ingredients
2 bunches of fresh spinach (2 - 8 oz. frozen spinach)
1 cup brown rice
2 garlic cloves chopped
1/2 cup olive oil
Salt and pepper
Red pepper flakes (optional)
Parmigiano Reggiano shaved

Preparation
Wash spinach thoroughly.  Wash the rice well and place it in a pot with cold water (2 cups of water for every cup of rice) add salt.  Bring it to a boil, then cover the pot and simmer slowly for 45/50 minutes.  In a pan, add the oil and garlic.  Cook garlic until golden, add the washed spinach, salt, pepper and cook for 10 to 15 minutes.  When the rice is cooked add to the spinach and mix well.  Simmer for few minutes and serve with an abundance of shaved Parmigiano Reggiano.

Spinach and Brown Rice with Parmigiano Reggiano
Spinaci e Riso Integrale

Images: ©2010 - La Casa e Il Giardino -picasaweb