Sunday, October 25, 2009
Whole Wheat Penne with Red Sauce, Steamed Cauliflower and Gremolata
My post tonight is more of a concept than a recipe. I wasn’t in the mood to make a complicated dinner or to weigh and measure ingredients this afternoon.
Since my parents were coming for dinner tonight I made a simple red sauce this afternoon because everyone likes pasta and red sauce. I lightly steamed a pound of cauliflower florets to add to the dish. Since the cauliflower is a little chunky I made a whole-wheat penne to more closely match the size of the vegetable. I cooked the pasta al dente to lower the glycemic index. Then I made a modified gremolata with 1 clove of minced garlic, the zest of a lemon, a ¼ cup of fresh minced parsley, a teaspoon of drained capers and a tablespoon of extra virgin olive oil. I topped the pasta, cauliflower and red sauce with the gremolata and added a sprinkle of toasted pine nuts when I served the dish. Fresh lemon juice was squeezed over the pasta just before serving.
When I am not in the mood to cook I frequently turn to pasta for dinner. Pasta is universally loved, and ridiculously quick and easy.
If you wanted a little more crunch on this pasta you can cook some whole wheat bread crumbs in a little olive oil with garlic until crunchy and top the pasta with that as you would use cheeze. Toasted breadcrumbs are a traditional topping for food in southern Italy.