Friday, October 12, 2012
Recipe was adapted from Alice Waters book, Chez Panisse Vegetables
1 large head of cauliflower (cut into small florets)
1 medium onion (sliced thin)
2 cloves garlic (minced)
3/4 pounds of whole wheat pasta (linguine)
1 pinch red pepper flakes
White wine vinegar (splash)
1/2 lemon (juiced)
1/3 cup walnuts (large chop and toasted)
Extra virgin olive oil
Salt and pepper
2 ounces feta cheese (diced)
Start a large pasta pot of salted water, bring to a boil. Add pasta, cook until al dente.
In the meantime saute' onion in a large heavy skillet with olive oil. After onion starts to soften, add cauliflower, season with salt and pepper, then add red pepper flakes. Saute' until cauliflower is crisp tender.Add garlic and remove pan from heat tossing and stirring so garlic does not burn. Add a splash of vinegar, about 3 tablespoons and the lemon juice. Season with salt and pepper. Add pasta along with a little of the pasta water, then walnuts. Drizzle with olive oil, add feta. Stir; then check seasonings again. Enjoy!
Note to self:
Dish should be finished with sprinkle of parsley
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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