Whole Wheat Penne with Cauliflower Sauce

By dmscott52

First made 10/2006, very good

Ingredients

• salt
• 1 pound whole wheat penne rigate
• 3 T. extra virgin olive oil
• 3 garlic cloves finely chopped
• 1 medium onion, finely chopped
• 1 head cauliflower(about 2 pounds), stemmed and chopped
• 1 cup chicken broth
• 4 sprigs fresh rosemary, leaves stripped and finely chopped
• 3/4 cup grated Pecorino Romano cheese
• Freshly ground pepper
• 2 cups argula or baby spinach, whole or coarsely chopped (optional)

Preparation

Step 1

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Set aside a ladle of pasta water and drain the pasta.

2. Meanwhile, heat the olive oil in a large deep skillet over medium heat. Add the garlic and cook for 3 minutes, then add the onion and cook for 5 minutes. Add the cauliflower, broth and rosemary, cover and cook until golden and carmelized, 7-8 minutes. Add the reserved ladle of pasta water to the cauliflower sauce. Stir in the pasta, then add the cheese and toss. Season to taste with salt and pepper. Divide the pasta among shallow bowls and top with the argula.