PURPLE CAULIFLOWER PASTA

Purple Cauliflower Pasta image

I was drawn to a purple cauliflower at the market and brought it home. Was too afraid to ruin its beautiful colour by boiling it to death, so I made a quick cauliflower pasta flavored with sliced garlic, walnuts, and rosemary.

Provided by schnitzell

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups uncooked rotini pasta
¼ cup walnuts
2 tablespoons olive oil
1 clove garlic, sliced
½ head purple cauliflower, cut into small florets
½ teaspoon kosher salt
1 tablespoon balsamic vinegar
1 pinch red pepper flakes
2 teaspoons chopped fresh rosemary
½ teaspoon kosher salt
2 pinches grated Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain, reserving 1/2 cup cooking water.
Heat a small skillet over medium-low heat. Place walnuts in the hot skillet; continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Remove from heat and chop walnuts.
Heat olive oil in a pan over medium heat. Cook and stir garlic in hot oil until golden, 2 to 3 minutes. Remove garlic from pan and set aside.
Cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.
Pour balsamic vinegar over cauliflower. Cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.
Stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.
Stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. Sprinkle 1/2 teaspoon kosher salt and Parmesan cheese over rotini and cauliflower mixture.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 37.2 g, Cholesterol 0.4 mg, Fat 12.6 g, Fiber 3.8 g, Protein 8.3 g, SaturatedFat 1.6 g, Sodium 513.2 mg, Sugar 3.6 g