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lent and pasta ideas???

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thinking of lent...trying to come up with interesting spins on pasta...i have cauliflower, and would love to do something with it....any thoughts????

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  1. I make a simple alio e olio pasta with broccoli, but I think cauliflower would be delicious as well. First, steam your cauliflower florets and boil your pasta. In a skillet, heat vegetable oil ( I don't use oilive oil for this), saute minced garlic and a pinch of red pepper flakes. Amounts will vary depending on amout of pasta. Add the cooked cauliflower and saute slightly. Then add your pasta directly from the cooking water so that you add some of the pasta water to the skillet. Toss and mix. Serve with parmesan.

    1. I have been making this Spinach Pesto recipe by Giada recipe for a few years to rave reviews. I have substitued Feta for the goat cheese and added pine nuts for some crunch when I add the parmesan cheese and toss.
      http://www.foodnetwork.com/recipes/gi...

        1. re: jules127

          sounds great...anything with gruyere cheese......yum

        2. pasta

          w/ zuke, or broc, or greens (collards or kale), or red, yellow & green bell peppers, or chayote or a combo of these

          topped with hummus

          1 Reply
          1. re: lgss

            Asian pasta (soba, sweet potato pasta, etc) with stir fry veggies.

          2. Roasted caulflower in a pasta with olive oil, red pepper flakes, anchovies, capers and lemon is something I like to do. I'm a fan of spicy, olive oil based pasta coatings. One of my favorites is sliced chilis, preserved lemon, garlic, capers, arugula, and parmesan.

            1 Reply
            1. re: Brunhilde

              sounds great... i was thinking along the lines of roasting the cauliflower....i also love arugula with all the above mentioned

            2. Most of my daily pastas are suitable for Lent, except for being so delicious .... At the risk of repeating myself, here's my basic veg pasta, which works with cauliflower, broccoli, broccoli rabe, broccolo romanesco, and probably more. Use a short pasta, such as penne or rigatoni, but fusilli work too. Broccoli rabe/turnip greens with orecchiette is a classic. No parmigiano with this recipe (because of presence of garlic and anchovies, either one of which would exclude it), but if you have to have cheese, ricotta salata would work. If you can't deal with anchovies, just omit.

              Trim the veg (separate into florets) and boil (not steam) in a large pot of salted water. When quite tender, lift it out of the water and drain, reserving the water in the pot for the pasta. In a large frying pan, sauté gently in extra-virgin olive oil about an inch of hot red pepper (not flakes), a crushed garlic clove, 2-3 anchovy fillets. When the garlic is golden and the anchovies dissolved, add the cooked veg. To be perfectly proper, discard the pepper and garlic at this point. Bring the water back to a boil and cook the pasta, simultaneously sautéing the veg in the pan. When the pasta is about half done, begin to add small quantities of pasta water to the veg and let it evaporate. Not too much, just enough to make it look a bit more like a sauce than a side dish. When the pasta is al dente, drain (reserving some water), and add the the pan. Mix well over low heat, finish with a swirl of extra-virgin olive oil, and serve.
              You can do almost the same with zucchini, but in this case, don't boil the veg. Sauté sliced or diced zucchini (preferably the ribbed romanesco variety) in the same oil mixture until it is quite tender.

              Marcella Hazan has a fantastic recipe for an onion sauce, but it contains white wine, which might eliminate it for Lent.