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Cold Ziti With Cauliflower

Fettuccine.Inn's picture
Ingredients
  Pesto 8 Tablespoon
  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
  Salt To Taste
  Pepper To Taste
Directions

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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Cauliflower
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

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