Penne al Cavolfiore e Panna

From Classic Pasta Cookbook

Cookbook

Author(s): Giuliano Hazan, Marcella Hazan, Marcella Hazan

Page 108

Cuisine: Italian

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

11 years ago

★ ★ ★ ★ ★ 4/5

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Very good pasta dish. Easy to do

I brought the pasta water to a boil. Used that to cook the cauliflower, then to peel the tomatoes, then salted it and cooked the pasta.

Might be nice to use some roasted cauliflower rather than boiling then sautéing the veg.

Whole wheat pasta or bits of a green romanesco might be nice for the color.

Not too hard, and very tasty.

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