| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian4 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Finely chopped plum tomatoes; (about 4 large) |
| 1/2 |
c |
Chopped green onion |
| 1/4 |
c |
Chopped fresh basil |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Chopped; drained oil-packed |
|
|
Sun-dried tomatoes |
| 1 |
|
Garlic clove; minced |
| 2 |
c |
Penne or other tubular pasta |
| 3 |
c |
Small cauliflower florets; (about 1 med. head) |
|
|
Salt and fresh ground pepper |
|
|
Fresh grated parmesan cheese |
INSTRUCTIONS
Combine first 6 ingredients in large bowl and toss thoroughly.
Cook pasta in large pot of rapidly boiling salted water until almost
tender. Add cauliflower to pasta and continue cooking until cauliflower is
tender, about 3 minutes. Drain well. Add to tomato mixture in bowl and
toss. Season with salt and pepper if desired. Serve with Parmesan.
Per serving: 62 Calories (kcal); 7g Total Fat; (96% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
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