This is a fairly easy to make dinner that takes only a little prep work, a pasta pot and a skillet. It is pretty healthy if you go easy on the cheese! And like most pasta dishes, it’s great the next day after the flavors have time to blend overnight…
- 1 head of cauliflower, chopped into small florets
- 3 cloves of garlic, minced
- 3 TBS olive oil
- 2 cups chicken stock (you can also use chicken broth or vegetable broth)
- 12 oz small cut pasta like a short rigatoni or orecchiette
- sea salt and black pepper to taste
- 2 TBS chopped Italian parsley and/or basil
- 2 TBS unsalted butter (or butter alternative like Brummel & Brown yogurt spread)
- 1 cup freshly grated (if possible) parmiggiano romano cheese
- 1 cup fresh breadcrumbs made from a few slices of Italian bread
- 1 TBS chopped Italian parsley
- 2 TBS olive oil
- 1/2 tsp fresh lemon zest
- Add baked chicken to the dish (especially good with leftovers). Bake chicken breast tenderloins covered in olive oil, and seasoned with salt, pepper and oregano at 375 for 18-20 minutes or until chicken is cooked through.
In a large skillet with high sides, (like my absolute FAVORITE skillet ever, Paula Deen’s 5 qt. covered deep saute pan) add the olive oil and garlic and let it sizzle over medium heat for 30-60 seconds until garlic becomes fragrant.
Meanwhile, boil water for your pasta and cook according to package directions. Reserve 1/4 cup of starchy cooking water when draining pasta.