Steps:
1. Bring a large pot of salted water to boil.
2. In a large skillet, sauté garlic in olive oil until slightly yellow.
3. Add cauliflower florets to pan and brown well.
4. Add halved cherry tomatoes and sauté for 5 minutes.
5. Cook pasta according to package directions.
6. Add white wine to the skillet and reduce by ¾.
7. Reserve 1 cup of cooking liquid and add to sauce, reduce until thick and saucy.
8. Season with salt and pepper.
9. Drain pasta and toss with sauce.
10. Top with Parmigiano cheese and parsley.
Bring a bit of Italy to your table with healthy Whole Grain Shells, roasted vegetables and a dash of garlic and wine!
This recipe has been added to the following public cookbooks:
First Taste
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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