Paul Genaux learned how to make this simple pasta dish in a cooking class he took in Naples, Italy. Using imported Parmigiano-Reggiano cheese makes a big difference in the flavor of the dish.

Paul Genaux, Bremerton, Washington
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour oil into a 12-inch frying pan with 2-inch-high sides over medium heat. When hot, add garlic and stir until fragrant but not brown, about 1 minute. Add cauliflower and stir to coat, about 1 minute.

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  • Stir in pasta and 3 1/2 cups water. Bring to a simmer over high heat, then cover, reduce heat, and cook, stirring often, until pasta is just tender to bite and liquid has reduced to a creamy sauce, 15 to 20 minutes; if mixture begins to stick before pasta is done, add more water 1/2 cup at a time. Stir in cheese and add salt and pepper to taste.

Nutrition Facts

489 calories; calories from fat 26%; protein 21g; fat 14g; saturated fat 4.9g; carbohydrates 69g; fiber 4g; sodium 390mg; cholesterol 16mg.
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