Whole Wheat Spaghetti With Cauliflower And Green Olives Recipes

Steps:

• Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally, until al dente--tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.
• Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.
• Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve immediately, passing more cheese at the table.

Steps:

• Pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook cauliflower with salt, stirring occasionally, until golden brown, about 8 minutes. Add garlic and red-pepper flakes and cook, stirring occasionally, until cauliflower is tender and garlic is golden, 3 to 5 minutes.
• Stir in water and boil 1 minute. Add olive mixture and cook, stirring, until heated through, about 2 minutes.
• Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta-cooking water. Drain in a colander and return to pot.
• Add cauliflower mixture and toss well, then add cheese and toss again. If pasta is dry, moisten with some reserved cooking water.
• Sprinkle pasta with almonds and serve immediately, with additional cheese on the side.

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.

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. Meanwhile, remove the tough outer leaves of the chicory, and clean the remaining leaves of sand. When the water comes to a boil, salt generously and add the chicory. Blanch one minute, then transfer to the ice water with a skimmer or slotted spoon (do not drain the water from the pot). Drain the chicory, squeeze out water and chop. Set aside.
• Combine the olive oil, garlic and chili pepper in a large, heavy skillet. Heat over medium heat until the garlic begins to sizzle. Allow the garlic to sizzle for about a minute, but do not let it color. Remove the skillet from the heat and set aside. If using a whole chili pepper, remove it and discard.
• Bring the water back to a boil, and add the spaghetti. Cook al dente following the timing directions on the package. While the pasta is cooking, return the frying pan to medium heat. When the garlic begins to sizzle again, add the chicory. Toss together, season to taste with salt and pepper, and keep warm.
• When the spaghetti is cooked al dente, remove 1/2 cup of the pasta water and add it to the pan with the chicory. Stir together well. Drain the pasta, and toss with the chicory and garlic. Serve, topping each serving with a spoonful of Parmesan.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender but not mushy, 4 to 6 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While pasta boils, heat olive oil in another large pot over medium heat. Add garlic and saute briefly, 1 to 2 minutes. Do not brown. Add chopped olives. Saute to heat through, 3 to 4 minutes. Add basil and black pepper.
• Add steamed cauliflower to the olive mixture. Mix well. Mash cauliflower slightly with a potato masher, leaving some florets intact. Serve over drained pasta. Top with Parmesan cheese and red pepper flakes.

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Reserve cup pasta water. Drain pasta and set aside.
• In pasta pot, heat oil, garlic, and red-pepper flakes over medium until garlic has begun to brown, about 2 minutes. Add reserved pasta water, then spaghetti and parsley; season with salt. Toss to combine. Serve in bowls.

Steps:

• Cook the pasta in a large pot of boiling salted water according to package directions, or until al dente. Drain the pasta in a colander.
• Heat the lemon oil in a large skillet over medium-high heat. Add the onion, and cook, stirring, for 2 minutes. Add the raisins, ginger, zest, garlic, salt, and pepper flakes and cook, stirring, for 2 minutes. Gradually add the greens, and as the leaves begin to wilt, add more to fit in the pan, turning constantly with tongs; cook until the greens are wilted and bright green, about 5 minutes. Add the vinegar and cook, stirring, for 1 minute.
• Return the pasta to the cooking pot, add the vegetable mixture, and toss to combine well. Serve hot.
• Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally.
• Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator.

Steps:

• In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil
• Brush one side of zucchini slices lightly with additional oil and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderate heat until hot and grill zucchini, oiled sides down, in batches, brushing tops with more oil before turning, 1 to 2 minutes on each side, or until just tender but not soft. Transfer zucchini as grilled to a small bowl.
• In a kettle of salted boiling water cook pasta until just tender and drain well. Add hot pasta to tomato mixture and toss well. Cool pasta slightly and stir in zucchini, olives, cheese, basil, and salt and pepper to taste. Pasta may be made 4 hours ahead and kept covered at room temperature.
• Serve pasta warm or at room temperature.

Steps:

• Heat oil in skillet. Saute onion until tender. Add garlic and cook another two minutes. Add cauliflower, cook and stir for 5 minutes. Season with salt and pepper and add wine.
• Cover and cook for 15 minutes, or until cauliflower is fork tender.
• Cook pasta according to directions on the package. Reserve 1/2 cup pasta cooking water.
• Add tomatoes, walnuts, reserved pasta water and red pepper to skillet. Cook 2-3 minutes, or until tomatoes begin to soften.
• Toss spaghetti with veggie sauce and top with feta.