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Cold Ziti with Cauliflower

Fettuccine.Inn's picture
  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

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: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

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

Cold Ziti With Cauliflower Recipe