| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Pasta, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | Cauliflower | |
| 1 | T | Olive oil |
| 1 | Onion, chopped | |
| 4 | Anchovie fillets, cut | |
| 1 | Large Can whole or pureed | |
| tomatoes | ||
| 1 1/2 | t | Pine nuts |
| 1 | T | Currants, fresh or canned |
| Salt & pepper to taste |
INSTRUCTIONS
Break cauliflower into flowerets. Cook in boiling water about 10 minutes, or until tender. Drain. Heat oil in a heavy pan or skillet. Add onions. Cook until tender. Add anchovies to oil. Heat and stir for 2 minutes. Add tomatoes. Cover and simmer about 20 minutes. Add nuts, currants, and cooked cauliflower. Add salt and pepper and mix well. Simmer over very low flame. Cook spaghetti according to directions. Top with sauce. Posted to EAT-L Digest 26 Sep 96 Date: Thu, 26 Sep 1996 18:59:30 -0400 From: Simps <c.simpson@WORLDNET.ATT.NET>
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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 0mg
Sodium: 3.2mg
Potassium: 151.1mg
Carbohydrates: 6g
Fiber: 1.1g
Sugar: 3.7g
Protein: <1g