Whole Wheat Spaghetti With Cauliflower and Feta |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Not a big fan of cauliflower, personally - but I love love love this dish. After a few days of leftovers, I'm generally less than enthusiastic about meal time. I look foward to every opportunity to eat this. Healthy, chock-ful of texture, and tasty! Taken from Best Loved Whole Grain Recipes. Ingredients:
3 tablespoons olive oil |
1 onion, chopped |
4 garlic cloves, minced |
1 head cauliflower, cut into bite-sized florets |
1 teaspoon salt |
1/2 teaspoon black pepper |
2/3 cup white wine |
6 ounces uncooked whole wheat spaghetti |
1 pint grape tomatoes, cut into halves |
1/2 cup coarsely chopped walnuts |
1/2 teaspoon crushed red pepper flakes |
1/2 cup crumbled feta cheese |
Directions:
1. Heat oil in skillet. Saute onion until tender. Add garlic and cook another two minutes. Add cauliflower, cook and stir for 5 minutes. Season with salt and pepper and add wine.
2. Cover and cook for 15 minutes, or until cauliflower is fork tender.
3. Cook pasta according to directions on the package. Reserve 1/2 cup pasta cooking water.
4. Add tomatoes, walnuts, reserved pasta water and red pepper to skillet. Cook 2-3 minutes, or until tomatoes begin to soften.
5. Toss spaghetti with veggie sauce and top with feta.
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