Cauliflower In Red Sauce Over Pasta

Ingredients

• 1 large head cauliflower (trimmed to just florets)
• 1 onion, chopped
• 3 garlic cloves chopped
• 2 tablespoons olive oil
• 1 teaspoon dried basil (or Italian Seasoning)
• 28 ounces crushed tomatoes
• water
  
• 1 lb dry pasta
• salt
  
• 1/4 cup parmesan cheese, grated (plus more for serving)
• 1/4 cup fresh basil, chopped

Directions

Bring a large pot of salted water to a boil and cook according to package directions, make sure that your pasta is a little undercooked as you will finish it with the 'sauce'. While the pasta is cooking, trim medium sized florets from large head of cauliflower. Sautee onion, garlic and dried basil in olive oil till translucent and soft. Add cauliflower florets and continue sauteeing another 2-3 minutes. Add crushed tomato, cover and simmer until cauliflower is tender. Drain pasta, return to large pot, pour tomato/cauliflower mixture over the pasta and return to heat. Allow the pasta to soak up some of the sauce while it finishes cooking. Remove from heat, stir in 1/4 grated parmesean or locatelli and fresh basil. Serve with additional gated cheese if desired.

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Chicken with pasta and spinach

Ingredients

80g pasta (uncooked weight) of your choice
85g boneless, skinless chicken breast, thinly sliced
½tbsp olive oil
½ to 1 clove garlic, finely chopped
100g fresh spinach, washed drained and roughly chopped
55g sliced mushrooms
50ml chicken broth (fresh or canned)
Salt and pepper to taste

Preparation

Cook the pasta according to the directions on the packet. While the pasta is cooking, heat the oil in a large pan and sauté the chicken for 30 seconds. Add the garlic and mushrooms and stir well. Cook for around five minutes. Pour in the chicken broth and bring the mix to a simmer. Add the spinach and stir until it wilts. Add the cooked pasta to the mix and toss well over a heat for two minutes. Season to taste.

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Pasta Piselli

Serves 4

Ingredients

1 package of frozen fresh peas
1/4 cup olive oil
1/2 large onion chopped.
1/4 cup of marinara sauce
1 pound of datali pasta or small shells

Preparation

1.		Bring a small pot of water to a boil, drop frozen peas in water and cook until just under done.
2.		At the same time, heat olive oil in Large Saute Pan over Medium heat. Add onion and cook until translucent.
3.		Add the marinara sauce and the peas with 1/4 cup of the water that you cooked the peas in. Season with salt & pepper to taste and cook for 15 minutes.
4.		While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta.
5.		Cook uncovered over high heat until al dente.
6.		Drain pasta, put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning remaining sauce over top.

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