Pasta Shells With Cauliflower
Servings: 4
Calories: 323kcal
Ingredients
- 8 ounces uncooked pasta shells
- ½ head of cauliflower (cut into florets)
- 1½ tablespoon olive oil (divided use)
- 2 garlic cloves (minced)
- 3 green onions (chopped, white parts and green parts separated)
- 1 cup low sodium chicken broth
- 2 tablespoon bread crumbs
- 1 ounce Parmesan cheese (grated or shredded)
Instructions
- Boil a medium-sized saucepan full of water.
- Cut the cauliflower into florets, rinse clean and add the florets to the pan of boiling water. Let the cauliflower boil for about 10 minutes, until soft.
- Meanwhile, heat 1 tablespoon of olive oil in another pan over medium heat. Cook the garlic, and the white parts of the green onion.
- When the cauliflower is soft, use a slotted spoon to remove the cauliflower from the boiling water. Transfer the cauliflower to the pan with the garlic and green onions, using a spatula to break the cauliflower up into tiny pieces.
- You can add the uncooked pasta to the pot of boiling water, and let the pasta cook as you continue to work on the sauce.
- Add the chicken broth to the cauliflower mixture, and bring it to a boil.
- Turn the heat down to low or medium-low and let the cauliflower mixture simmer while the pasta shells are cooking.
- Heat the remaining ½ tablespoon of olive oil in a small skillet and toast the breadcrumbs. (I used breadcrumbs from last night's pumpkin bread.)
- Stir together the cooked pasta, the cauliflower mixture, the breadcrumbs and the Parmesan cheese.