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Pasta With Broccoli Cauliflower Pine Nuts And Raisins

creative.chef's picture
Ingredients
  Canola oil/Olive oil 2 Teaspoon
  Spanish onion 1 Small, chopped
  Garlic 3 Clove (15 gm), finely chopped/pressed
  Cauliflower 1⁄2 , core removed, florets chopped
  Broccoli 1⁄2 , stem discarded or saved for another use, florets chopped
  Chicken stock/Vegetable stock 1 Cup (16 tbs)
  Pasta 1 Pound (Medium-Sized, Such As Penne, Rigatoni / Conchiglie)
  Pine nuts 1⁄2 Cup (8 tbs) (Toasted)
  Raisins/Currants 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1 Cup (16 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Balsamic vinegar 2 Tablespoon
Directions

1. Bring a large pot of water to boil.
2. Heat a large skillet over medium heat and add oil. When the oil is hot, add onion and garlic and saute until onion is golden, about 5 minutes.
3. Add cauliflower and broccoli florets, stirring occasionally for 5 minutes. Add stock and bring to a boil.
4. Reduce the heat to medium and let simmer until the florets are almost tender€”about 5 minutes.
5. Add the pasta to boiling water and cook until al dente.
6. While the sauce is cooking, place toasted pine nuts, raisins or currants, Parmesan cheese, parsley, and balsamic vinegar in a bowl. Set aside.
7. Add the sauce to the cooked and drained pasta and top with pine nut mixture.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta

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