| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Head of cauliflower, cut | |
| into 1 inch flowerets | ||
| 1 | lb | Gigli del gargano pasta |
| ruffle-edged cone-shaped | ||
| pasta {Recipe did say | ||
| any | ||
| pasta could be used: I | ||
| was | ||
| thinking of rotini | ||
| penne | ||
| or bows } | ||
| 1 | c | Pimiento-stuffed olives |
| chopped fine | ||
| 2 1/2 | c | Parsley |
| 2/3 | c | Olive oil |
INSTRUCTIONS
It is from the February 1993 issue of Gourmet. *In a blender puree the parsley with the oil. I intend to make a white sauce and add mozzarella and parmesan cheeses instead. If anyone tries the parsley sauce, please let me know. Steam the cauliflower for 5 minutes or until it is tender. Cook the pasta al dente and drain well. In a large bowl toss the pasta with the parsley sauce (or cheese sauce), the cauliflower, the olives and salt and pepper to taste. Posted to EAT-L Digest by Marietta J Slater <[email protected]> on Sep 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1327
Calories From Fat: 1283
Total Fat: 145.2g
Cholesterol: 0mg
Sodium: 86.9mg
Potassium: 832.4mg
Carbohydrates: 9.5g
Fiber: 5g
Sugar: 1.3g
Protein: 4.5g