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.
Course
Main Course
Cuisine
American
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4people
Calories386kcal
Ingredients
1headcauliflowercut into small florets
1onionsliced thinly
2clovesgarlicminced
½lbpastacooked
extra-virgin olive oil, white wine vinegar and lemon juiceto taste
¼cuptoasted pecans, almonds or walnuts
½cupfeta or ricotta salatacrumbled
2scallionschopped
Instructions
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.
Recipe Notes
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.