Cold Ziti with Cauliflower
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Cauliflower head||1 Medium, cooked, divided into flowerets, cooked al dente i.e.. crisp but tender in salted water, drained|
|Hot red pepper flakes||1⁄2 Teaspoon|
|Ziti||1 Pound, cooked al dente, drained (Large Tube Pasta)|
|Fresh ripe tomatoes||2 Medium, skinned, seeded and cut into bite sized pieces|
Prepare the pesto, set aside.
In a saucepan, heat the oil, and saute the garlic until soft; be careful not to burn it.
Stir in the cooked cauliflower, sprinkle with the red pepper; cook, stirring gently, to heat through and blend.
In a bowl, place the cooked ziti, stir in the pesto, add the cauliflower and the tomato, salt, and pepper; blend well.
Do not refrigerate, serve at room temperature.
Serving size: Complete recipe
Calories 2624 Calories from Fat 903
% Daily Value*
Total Fat 104 g159.4%
Saturated Fat 15.1 g75.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1824.1 mg76%
Total Carbohydrates 383 g127.7%
Dietary Fiber 65.2 g260.8%
Sugars 59 g
Protein 84 g168.3%
Vitamin A 45.2% Vitamin C 717.4%
Calcium 23% Iron 70.8%
*Based on a 2000 Calorie diet