Weeknight Cauliflower Pasta with Pecans and Feta
This weeknight cauliflower pasta with pecans and feta is, as the name suggests, perfect for a weeknight. It's quick and easy and cozy, just the thing you want to devour a bowlful of after a long day.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 386 kcal
cut into small florets
extra-virgin olive oil, white wine vinegar and lemon juice
toasted pecans, almonds or walnuts
feta or ricotta salata
Heat some oil in a large pan over medium heat. Add the cauliflower. When the cauliflower begins to soften, add the onion and garlic. Saute until the vegetables are crisp-tender. Add vinegar and lemon juice to taste. Add the pasta, then add enough extra-virgin olive oil to coat the pasta thoroughly. Toss and serve with the nuts, cheese and scallions on top.
From Alice Waters’ Chez Panisse Vegetables. Should you want some more protein, might I suggest an egg? I like hard-boiled or fried. Chickpeas (or other beans) or chicken (or other protein) also work well here. Calorie information does not include to taste quantities.