Makes 4 servings. Difficulty
8 oz. gf spaghetti 1-1/2 Tablespoons olive oil, divided 1 cup cauliflower, cut into bite size pieces 1 large garlic clove, minced 1 large shallot, minced 1 medium bell pepper, cut into 1 inch pieces 2 Roma tomatoes, cut into 1 inch pieces 1 Tablespoon Italian parsley, chopped 1 Tablespoon fresh basil, chopped 1 teaspoon fresh thyme, chopped 1/4 cup Parmigiano Reggiano cheese, grated Salt and freshly ground black pepper
Cook the gf spaghetti until al dente. Drain and rinse. Return the pasta to the pot and toss with 1/2 tablespoon olive oil.
Bring a large saucepan of salted water to a boil. Add the cauliflower and cook until just tender. Drain and rinse with cold water. Set aside.
Heat a large skillet with remaining tablespoon of olive oil. Add the garlic and shallots; sauté for 2 minutes over medium heat. Add the peppers; sauté for 3-4 minutes or until just tender. Add the tomatoes and blanched cauliflower; sauté for 2 minutes or until tomatoes are just heated through but not limp. Add the vegetable mixture to the pasta along with the herbs and Parmigiano Reggiano cheese. Toss until evenly distributed. Season to taste with salt and freshly ground black pepper. Serve.
We used Tinkyada’s gf spaghetti for the pasta in this recipe. To purchase this product please click the link below in our Recommended Tools section.