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Pantry Pasta

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Dairy Dujour09 2 servings

INGREDIENTS

8 oz Pasta (fusilli; spaghetti, linguini)
1 Beef bouillon cube -; (to 2)
Vegetable or olive oil with sesame or
Butter
1 lg Onion; sliced
2 Garlic cloves – (to 3); chopped
1/2 sm Cauliflower head; sliced thin
16 oz Canned tomatoes;
Or 3 to 4 fresh tomatoes; chopped
1/2 c Half-and-half or milk -; (to 3/4 cup)
1/8 c Grated Parmesan cheese -; (to 1/4 cup)
Salt; to taste
Freshly-ground black pepper; to taste
Red pepper flakes; to taste

INSTRUCTIONS

Cook the pasta in three quarts of boiling water, flavored with the bouillon
cube(s), drain, set aside. In 2 tablespoons of oil, saute the onions and
garlic for a minute. Add sliced cauliflower and saute for 2 to 3 minutes
more on medium-high heat. Add salt and pepper to taste. Then add tomatoes
and saute to allow them to sweat and release some of their water, for
approximately 2 to 3 minutes more. Add your half and half or milk, then the
Parmesan cheese and simmer the entire mixture for 4 to 5 minutes. Check
seasonings and adjust. Mix the pasta with the sauce in the pan. This recipe
yields 2 servings.
Source: "CHEF DU JOUR - (Show # DJ-9397) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-29-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Deborah Stanton
Converted by MM_Buster v2.0l.

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