Barilla® Whole Grain Rotini

with Cauliflower & Pecorino Cheese

  • 350
  • 50 g
  • 16 g
  • 7 g
  • Prep
  • Cook
  • Skill


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


  1. 1
    BRING a large pot of water to a boil and add 2 tablespoons salt
  2. 2
    HEAT oil in a 14- to 18-inch skillet until oil just begin to smoke
  3. 3
    ADD onion, mint and red bell pepper
  4. 4
    COOK until soft, about 5 to 6 minutes
  5. 5
    Meanwhile, REMOVE the leaves and base core from cauliflower and chop into ¼-inch pieces
  6. 6
    BREAK the florets away from the central core and size them similarly
  7. 7
    LOWER heat to medium and cook, stirring regularly for about 12 to 15 minutes, until cauliflower is softened and light brown but not mushy
  8. 8
    COOK pasta according to package instructions, and drain
  9. 9
    TOSS hot pasta into the skillet with the cauliflower
  10. 10
    ADD the grated cheese, black pepper and red chili pepper flakes
  11. 11
    TOSS to coat and serve immediately

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