2 TABLESPOONS Olive Oil
1 CLOVE Garlic, Chopped
1 CUP Cauliflower Florets
1 PINT Cherry Tomato, Halved
1/2 CUP White Wine
1/2 CUP Parmigiano Reggiano Cheese, Freshly Grated
1 TABLESPOON Fresh Parsley, Chopped
TO TASTE Salt
TO TASTE Black Pepper, Freshly Ground
BRING a large pot of salted water to boil.
SAUTÉ garlic in olive oil in a large skillet until garlic turns slightly yellow.
ADD cauliflower florets to the skillet and brown well.
ADD cherry tomatoes and sauté for 5 additional minutes.
Meanwhile, COOK Whole Grain Medium Shells according to package cooking time.
ADD white wine to the skillet and continue cooking until the liquid is reduced by ¾.
DRAIN pasta, reserving 1 cup of the cooking liquid. Add pasta and liquid to the skillet and toss well. Continue cooking until the sauce has thickened.
SEASON with salt and pepper. Top with grated cheese and fresh parsley.
recipe from the Barilla site
Looks delicious although I have not gotten used to whole wheat pasta. It tastes icky to me.
ReplyDeleteWe love whole wheat! I have found that the best way to eat it is to buy some good quality grains. Some of the store brands do have a sticky chewy texture but our family always eats it and have gotten so used to that we love it now! Our favorite is Kamut Wheat which is an ancient grain - try that one...cooks and bakes up great! Thanks for the recipe :)
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