One evening not long ago, I had about one hour to make dinner for the family—and eat—between getting home from one activity and going out to another. I improvised based on what was in the fridge rather than following a recipe. This was the result; everyone liked this simple dish so much that I was compelled to compose a recipe for it, and have followed it many times since.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Step 2
Meanwhile, heat 1 tablespoon of the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat until golden.
Step 3
Add the cauliflower and about 1/2 cup water. Cover and steam, stirring occasionally, until the cauliflower is tender but still firm, 5 to 7 minutes.
Step 4
Layer the spinach over the cauliflower and cover. Cook for just a minute or two, until wilted, then stir into the cauliflower.
Step 5
Add the sun-dried tomatoes, raisins, parsley to taste, pasta, and the remaining tablespoon of olive oil. Stir together gently, then season with salt and pepper and serve.
Menu Suggestions
Step 6
A lively legume dish is a nice way to complete this meal. Try it with Stewed Lentils with Soy Sausage (page 108) and a salad of mixed greens and tomatoes.
Step 7
A bean salad makes for a good pairing. Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) is delicious with this.
nutrition information
Step 8
Calories: 288
Step 9
Total Fat: 7g
Step 10
Protein: 10g
Step 11
Carbohydrates: 52g
Step 12
Fiber: 7g
Step 13
Sodium: 70mg
