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Pasta Twists with Cauliflower and Spinach

One evening not long ago, I had about one hour to make dinner for the family—and eat—between getting home from one activity and going out to another. I improvised based on what was in the fridge rather than following a recipe. This was the result; everyone liked this simple dish so much that I was compelled to compose a recipe for it, and have followed it many times since.

Recipe information

  • Yield

    6 servings

Ingredients

10 to 12 ounces cavatappi or fusilli
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 small head cauliflower, cut into small bite-size pieces
4 to 5 ounces baby spinach
1/4 cup oil-packed sliced sun-dried tomatoes
1/2 cup raisins
2 to 3 tablespoons minced fresh parsley
Salt and freshly ground pepper to taste

Preparation

  1. Step 1

    Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

    Step 2

    Meanwhile, heat 1 tablespoon of the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat until golden.

    Step 3

    Add the cauliflower and about 1/2 cup water. Cover and steam, stirring occasionally, until the cauliflower is tender but still firm, 5 to 7 minutes.

    Step 4

    Layer the spinach over the cauliflower and cover. Cook for just a minute or two, until wilted, then stir into the cauliflower.

    Step 5

    Add the sun-dried tomatoes, raisins, parsley to taste, pasta, and the remaining tablespoon of olive oil. Stir together gently, then season with salt and pepper and serve.

  2. Menu Suggestions

    Step 6

    A lively legume dish is a nice way to complete this meal. Try it with Stewed Lentils with Soy Sausage (page 108) and a salad of mixed greens and tomatoes.

  3. Step 7

    A bean salad makes for a good pairing. Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) is delicious with this.

  4. nutrition information

    Step 8

    Calories: 288

    Step 9

    Total Fat: 7g

    Step 10

    Protein: 10g

    Step 11

    Carbohydrates: 52g

    Step 12

    Fiber: 7g

    Step 13

    Sodium: 70mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
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