Penne with Cauliflower & Rosemary
Everyone who lets their significant other do grocery shopping has had this experience. I sent J. to the store with a list of ingredients and while on the phone with me he told me he was picking up the white wine. When he got to my house....he had red wine. Apparently, while on the phone with me he reached out and grabbed the wrong bottle.
The show must go on...we made this with pinot noir, aside from changing the color I don't think it did too much damage. Feel free to use white wine instead.
Adapted from Rachel Ray.
-Salt and pepper
-1 pound penne pasta
-2 tablespoons extra-virgin olive oil
-1 head cauliflower, cut into small florets
-1 onion, finely chopped
-3 large cloves garlic, chopped
-3 sprigs rosemary, finely chopped (about 2 tablespoons)
-Freshly grated nutmeg
-1/2 cup pinot noir
-1/2 cup vegetable stock
-1 cup grated sharp white cheddar cheese
Boil a large pot of water, add salt and all of the pasta. Cook according to package directions.
|In a large skillet heat the olive oil.|
Cauliflower, onion, garlic, rosemary and nutmeg.
Saute until the vegetables are tender.
|Add the wine and cook 2-3 minutes until reduce. Add the stock and cook for 5 minutes.|
Then add in the pasta and cheese, toss to combine.
|Serve with white cheddar cheese on the side.|
Even with the wine mix-up this turned out pretty good! The dish had a lot of flavor from the wine and from the rosemary. Make sure to save some grated white cheddar to shave over any leftover pasta. This also kept pretty well for leftovers at work. I would make this again.
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