Cauliflower-curry linguine

2 servings

Ingredients

Quantity Ingredient
1 Head of cauliflower
½ pounds Fresh linguine
4 Green onion(s)
3 tablespoons Butter
1 tablespoon Curry powder
Salt and pepper

Directions

1. Cut up enough of the cauliflower to make 4 cups small florets; reserve the rest for another use. Cook the cauliflower and the pasta in a large pot of boiling, salted water until tender but still firm, about 3 min. Ladle out and reserve ½ cup cooking water. Drain the cauliflower and pasta and set aside.

2. While the pasta and cauliflower are cooking, cut the green onions crosswise into thin slices. Melt the butter in a large frying pan over medium heat. Reserving 2 tbs of sliced green onion tops for garnish, cook the remaining green onions and the curry powder in the butter, stirring often, until softened and fragrant, about 3 min.

3. Add the reserved cooking water and cook 1 min. Add the cooked pasta and cauliflower to the frying pan and toss well. Season generously with salt and pepper.

The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott

ISBN 0-688-13475-0

pg 85

Submitted By DIANE LAZARUS On 12-29-95

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