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Barilla® Whole Grain Rotini

with Tuscan-style Cauliflower & Pecorino Cheese

  • 350
    Calories
  • 50 g
    Carbohydrate
  • 16 g
    Protein
  • 7 g
    Fat
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  • Prep
  • Cook
  • Skill
    Accomplished


Ingredients

Ingredients for 8 people       



  • 1 box Barilla Whole Grain Rotini
  • ½ small onion chopped
  • 4 tablespoons Extra Virgin Olive Oil
  • 2 Medium Red Bell Pepper Sliced Thin
  • 5 leaves Fresh Mint
  • 1/4 tablespoon Red Chili Pepper Flakes
  • 4 cups Cauliflower
  • 1/2 cup Pecorino Toscano Cheese Grated
  • Black Pepper Freshly Ground to taste

Instructions

  1. 1
    BRING a large pot of water to a boil and add 2 tablespoons salt

  2. 2
    Add the grated cheese, black pepper and red chili pepper flakes



  3. 3
     Toss to coat and serve immediately







  4. 4
    HEAT oil in a 14- to 18-inch skillet until oil just begin to smoke









  5. 5
    ADD onion, mint and red bell pepper



  6. 6
    Cook until soft, about 5 to 6 minutes

  7. 7
     Meanwhile, REMOVE the leaves and base core from cauliflower and chop into 1/4-inch pieces
  8. 8
    Break the florets away from the central core and size them similarly









  9. 9
     LOWER heat to medium and cook, stirring regularly for about 12 to 15 minutes, until cauliflower is softened and light brown but not mushy







  10. 10
    COOK Whole Grain Rotini according to package instructions, and drain







  11. 11
    TOSS hot pasta into the skillet with the cauliflower

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