How To Make Rigatoni with Cauliflower and Tomato Sauce
Topped with roasted pine nuts, tender rigatoni pasta is tossed in a tangy high fiber tomato sauce made with raisins and cauliflower for a tasty dish.
- ⅓cuppine nuts
- 3tbspolive oil
- 1small head cauliflower,(about 1½ lbs)
- 1¾cupscrushed tomatoes in thick puree,(15 oz), canned
- ½cupbasil leaves,thin sliced, or chopped fresh parsley
- ¼tspfresh ground black pepper
In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, for about 5 minutes until golden brown.
In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook for about 30 seconds until fragrant, stirring. Increase the heat to moderate.
Add the cauliflower, tomatoes, raisins, water, and, salt and bring the sauce to a simmer. Reduce the heat and simmer, covered, for about 10 minutes until the cauliflower is very tender.
In a large pot of boiling, salted water, cook the rigatoni for about 14 minutes until just done. Drain the rigatoni and toss with the pine nuts, cauliflower sauce, basil, Parmesan, and pepper.
Serve with additional Parmesan.
- Calories: 608.25kcal
- Fat: 22.08g
- Saturated Fat: 3.85g
- Monounsaturated Fat: 10.42g
- Polyunsaturated Fat: 5.59g
- Carbohydrates: 86.79g
- Fiber: 7.06g
- Sugar: 15.86g
- Protein: 19.59g
- Cholesterol: 6.32mg
- Sodium: 727.30mg
- Calcium: 197.06mg
- Potassium: 884.64mg
- Iron: 3.90mg
- Vitamin A: 38.97µg
- Vitamin C: 43.28mg
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