The Fridge Scavenger's Tomato and Cauliflower Pasta
Ingredients40 m servings 472 cals
- Put a celery slice in a deep skillet with a cover; add olive oil. Heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. Add remaining celery, onion, and garlic to olive oil; turn heat to medium. Cook and stir onion mixture until slightly tender, about 5 minutes.
- Mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. Cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. Add chicken broth if tomato and cauliflower sauce begins to burn.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
- Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.
Per Serving: 472 calories; 17.7 g fat; 63 g carbohydrates; 20.3 g protein; 18 mg cholesterol; 673 mg sodium. Full nutrition
ReviewsRead all reviews 3
I had to laugh when I read the title of this recipe, because that is exactly what I was doing tonight . . . scavenging in my fridge for what to make for dinner tonight! I had a bowl of cauliflow...
It had a lot of cauliflower and the sage got kind of lost. With less cauliflower, some more seasoning and maybe some chicken thrown in would be better.