The Fridge Scavenger's Tomato and Cauliflower Pasta recipe
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Ingredients
- 1 stalk celery, sliced 3 tablespoons olive oil 1 onion, quartered 1 clove garlic, chopped 1 head cauliflower, cut into small florets 1 (28 ounce) can whole peeled tomatoes, drained and mashed 1 teaspoon dried sage salt and ground black pepper to taste 2 tablespoons chicken broth, or as needed 1 (8 ounce) package linguine pasta 1 cup grated Parmesan cheese
Nutrition Info
- 472.1 caloriescarbohydrate: 63 gcholesterol: 17.8 mgfat: 17.7 gfiber: 8.6 gprotein: 20.3 gsaturatedFat: 5.2 gservingSize: -sodium: 672.7 mgsugar: 12.8 gtransFat: : -unsaturatedFat: : -
Directions The Fridge Scavenger's Tomato and Cauliflower Pasta
Directions
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Put a celery slice in a deep skillet with a cover, add olive oil. Heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. Add remaining celery, onion, and garlic to olive oil, turn heat to medium. Cook and stir onion mixture until slightly tender, about 5 minutes.
Mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture, cook and stir over medium-high heat until bubbling, about 5 minutes. Cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. Add chicken broth if tomato and cauliflower sauce begins to burn.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, drain and transfer to a serving bowl.
Pour tomato and cauliflower sauce over pasta, add Parmesan cheese. Toss to coat.