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Ingredients
| olive oil: 1 Tbl |
| salted butter: 2 Tbl |
| onions: 1 (chopped) |
| garlic: 2 cloves (smashed//finely chopped) |
| salt |
| black pepper |
| bay leaf: 1 |
| white wine: 1/2 cup |
| chicken stock: 1/2 cup |
| cauliflower heads: 1 |
| red pepper flakes: 1/2 tsp (crushed) |
| lemon zest: 1 tsp |
| fresh rosemary: 1 Tbl (finely chopped) |
| pasta (rigatoni): 1 lb |
| ricotta cheese (whole milk): 1 cup |
| fresh thyme: 2 Tbl (chopped) |
| romano cheese (shredded): 1/2 cup (grated) |
Cauliflower Pasta With Ricotta Cheese
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Bring a large pot of water to a boil for pasta.
- Heat olive oil in a Dutch oven over medium heat. Add butter and melt. Add onions and garlic to pan, and season with salt, pepper and bay. Stir and cook 8-10 minutes to soften.
- Add wine to the pan, stir 1 minute then add stock.
- Arrange cauliflower over onions and add crushed red pepper, lemon zest and rosemary to the pan.
- Cover and cook 10 minutes, stirring occasionally. You don't want the cauliflower too mushy.
- Drop pasta in boiling water after vegetables have been cooking 3-4 minutes. Cook pasta to al dente.
- Add ladleful of starchy pasta cooking water to the vegetables.
- Drain pasta and toss it into the pot with sauce. Stir in ricotta cheese, thyme and grated Pecorino. Season with salt and pepper, to taste.
- Serve pasta in shallow bowls.