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Shopping ListRecipe: Barilla® Whole Grain Rotini with Tuscan-style Cauliflower and Pecorino
Ingredients for 4 people
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- 1 box Barilla Whole Grain Rotini
- 4 tablespoons Extra Virgin Olive Oil
- 1 Medium Red Bell Pepper Sliced Thin
- 5 leaves Fresh Mint
- 1/2 tablespoon Red Chili Pepper Flakes
- 1 1/4 pound Cauliflower
- 1/2 cup Pecorino Toscano Cheese Grated
- 2 tablespoons Black Pepper Freshly Ground
Le Ricette
Barilla® Whole Grain Rotini with Tuscan-style Cauliflower and Pecorino
PREPARATION TIME
50 min
50 min
DIFFICULTY
Medium
Medium
TYPE
Main course
Main course
Tags
Ingredients for 4 people
1 box Barilla Whole Grain Rotini
4 tablespoons Extra Virgin Olive Oil
1 Medium Red Bell Pepper Sliced Thin
5 leaves Fresh Mint
1/2 tablespoon Red Chili Pepper Flakes
1 1/4 pound Cauliflower
1/2 cup Pecorino Toscano Cheese Grated
2 tablespoons Black Pepper Freshly Ground
Ingredients
Whole Grain Rotini
Try Barilla's Whole Grain Rotini pasta. Made with 51% whole wheat, Barilla Whole Grain had 3 times the fiber of regular pasta while still tasting great!
Try Barilla's Whole Grain Rotini pasta. Made with 51% whole wheat, Barilla Whole Grain had 3 times the fiber of regular pasta while still tasting great!
Pecorino Toscano DOP
Sheep have been raies in Tuscany since the time of the Etruscans. The Romans are responsible for maintaining the tradition and also began to make cheese using the sheep’s milk.
Sheep have been raies in Tuscany since the time of the Etruscans. The Romans are responsible for maintaining the tradition and also began to make cheese using the sheep’s milk.
Preparation 10 minutes preparation + 40 minutes cooking
Bring a large pot of water to a boil and add 2 tablespoons salt. heat oil in a 14- to 18-inch skillet until oil just begin to smoke. Add onion, mint and red pepper.
Cook until soft, about 5 to 6 minutes. Meanwhile, remove the leaves and base core from cauliflower and chop into 1/4-inch pieces.
Break the florets away from the central core and size them similarly.
Cut the core into 1/4-inch coins and throw all the pieces into the sauté pan with the onions.
Lower heat to medium and cook, stirring regularly for about 12 to 15 minutes, until cauliflower is softened and light brown but not mushy.
Cook Whole Grain Rotini according to package instructions until “al dente”, about 8 to 12 minutes, and drain.
Toss hot pasta into the skillet with the cauliflower. Add the grated cheese, black pepper and parsley. Toss to coat and serve immediately.
Prodotti tipici (1)
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Try Barilla's Whole Grain Rotini pasta. Made with 51% whole wheat, Barilla Whole Grain had 3 times the fiber of regular pasta while still tasting great!
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