Thursday, January 31, 2013
I am always looking for ways to add extra veggies to a meal. I am known for cramming death row veggies (those that are on the brink of going into the compost bin) into whatever I happen to be cooking. I do this because 1) I don't like to waste good food 2) I can be sneaky and add veggies in disguise to my picky toddler's meal. This meal is super-affordable, simple, and contains no hard to find ingredients. Enjoy!
13.75 oz box of whole wheat penne
2 T olive oil
1 smallish head of cauliflower, cut into bite sized florets
3 cloves garlic, chopped
28 oz can of whole peeled tomatoes, liquid and all
1/2 c pitted and chopped kalamata olives
3 T capers
pinch of crushed red pepper (to your taste)
salt and pepper to taste
1 sprig of flat leaf parsley, chopped
Optional, vegan Parmesan
1) Cook the penne according to package directions.
2) While the pasta is cooking warm the oil in a fairly large skillet over medium high heat. Add the cauliflower and cook until the cauliflower starts to lightly brown and is mostly tender (doesn't have to be totally soft as it will continue to cook as the other ingredients are added).
3) Add the garlic and tomatoes, crushing the tomatoes with the back of your spoon (if you like to get messy just squish and squeeze in your hands as you add to the skillet).
4) Add the olives, capers, red pepper and salt and pepper to taste. Cook, stirring occasionally to ensure even cooking.
5) Once the cauliflower is tender (5-7 minutes) it is time to combine it with the cooked (and drained) pasta, making sure to thoroughly distribute all ingredients. Garnish with parsley and vegan Parmesan or vegan cheese of your choosing (totally optional).