Whole Grain Rigatoni Recipe

Here’ a healthy option for anyone who loves Rigatoni. If you are looking to eat healthy and love your pasta, this recipe is for you.INGREDIENTS:

4 tbsp. of virgin olive oil
1 med. red onion, sliced thin
6 mint leaves
1/2 tsp. crushed red pepper
15-inch head of cauliflower (about 1 to 1 1/4 lbs.)
1 lb. whole grain rigatoni pasta
1/2 cup of grated pecorino cheese
2 tsp. ground black pepper
1 bunch Italian parsley (finely chopped to make about 1/4 cup)

DIRECTIONS:

1. In a large pot, bring 6 quarts of water and 2 tbsp. of salt to a boil.

2. In a medium saute pan, heat the 4 tbsp. of oil.

3. Add the red onions, mint and red pepper.

4. Cook until soft, about 5 to 6 minutes.

5. Remove leaves and base core from the cauliflower.

6. Chop the cauliflower into 1/4-inch pieces.

7. Break the florets away from the central core and size them into similar pieces.

* If you want, you can cut the core into similar sized pieces.

8. Throw all the pieces into your saute pan with the onions.

9. Lower the heat to medium and cook, stirring regularly for 12 to 15 minutes or until the cauliflower is softened and slightly brown.

10. Cook the rigatoni according to the package instructions until al dente and drain. Reserve some of the water.

11. Toss the the hot pasta with some of the cooking water and the cauliflower.

12. Add the grated cheese, parsley and black pepper.

13.  Toss to coat your pasta and cauliflower.

* Serve immediately.

* Makes 4 servings.