The first change? Purple cauliflower!
And we made the pasta instead of buying it! It had been years since mom had used her pasta maker, so we weren't so sure it would work. But after some grinding (and praying on our end), it started up and churned out penne for us!
1c. whole wheat pasta
1-2 heads cauliflower, white or purple
3 cloves garlic, minced
1/2c. fresh basil, chopped
1c. fresh spinach, chopped (optional)
salt to taste
Wash and chop cauliflower into bite-size pieces. Boil in a large pot of water until just tender, about 7 minutes. Remove cauliflower from water and set aside. Add whole wheat pasta and cook until tender. Drain.
Meanwhile, add the butter and garlic to a small saucepan and melt over medium heat. Allow butter to brown but not burn, stirring occasionally. You'll need to watch your saucepan to make sure the butter doesn't burn. When the butter is browned immediately remove the saucepan from heat.
Toss the cauliflower, pasta, brown butter and garlic, basil, oregano, salt, and spinach together in a large bowl. Pour into a greased casserole dish. Sprinkle with parmesan cheese. Bake at 375 for 30 minutes. Serves 4.
I'm headed out for a run... or maybe a couple sets of hill repeats, if I'm feeling really masochistic?
Don't forget to vote in the reader recipe poll! Help fuel Dave and I's trip home on Wednesday!