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.