Paccheri Pasta with Cauliflower and Spinach Recipe

Name: Paccheri Pasta with Cauliflower and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon salt; 1 head cauliflower, cut into flowerets; 2 tablespoons olive oil, plus 2 tablespoons olive oil (best quality), for drizzling; 3 tablespoons minced garlic; 1 tablespoon sliced garlic; 1 teaspoon red pepper flakes; 1/4 cup chicken stock or vegetable stock; 1 bunch fresh spinach (about 3 cups); 1 (28-ounce) can crushed tomatoes (best quality); 3 tablespoons capers, with 1 tablespoon juice; 1 teaspoon freshly cracked black pepper; 1 pound paccheri pasta (large tube) approximately 2.5-inches long by 2-inches wide; 1/2 cup grated Pecorino Romano; 1/4 cup chopped Italian parsley leaves

Servings: persons

1 tablespoon salt
1 head cauliflower, cut into flowerets
2 tablespoons olive oil, plus 2 tablespoons olive oil (best quality), for drizzling
3 tablespoons minced garlic
1 tablespoon sliced garlic
1 teaspoon red pepper flakes
1/4 cup chicken stock or vegetable stock
1 bunch fresh spinach (about 3 cups)
1 (28-ounce) can crushed tomatoes (best quality)
3 tablespoons capers, with 1 tablespoon juice
1 teaspoon freshly cracked black pepper
1 pound paccheri pasta (large tube) approximately 2.5-inches long by 2-inches wide
1/2 cup grated Pecorino Romano
1/4 cup chopped Italian parsley leaves

1
Bring a large stock pot of water to a boil over medium heat, then add in the salt and the cauliflower.
2
Cook for 3 to 4 minutes.
3
Heat 2 tablespoons of olive oil in a large saute pan, and saute the garlic and red pepper flakes for 1 minute.
4
Remove the cauliflower from water with a large strainer or spider and add it to the pan with the garlic-red pepper mixture.
5
Saute briefly until starting to brown, about 3 to 4 minutes.
6
Deglaze the pan with the chicken stock, add in the spinach, cover and let wilt for 2 minutes.
7
Stir in the tomatoes and capers with juice and reduce the heat.
8
Remove the cover and let simmer for 5 minutes.
9
Return the cauliflower water to boil, adding more water, if necessary, to cook the pasta.
10
Add the pasta add cook to al dente.
11
Remove the pasta from the water and add it to the pan with the sauce, adding a little pasta water, if needed.
12
Stir gently to combine, transfer to a serving bowl and sprinkle with half of the cheese.
13
Garnish with the parsley and drizzle the remaining 2 tablespoons of olive oil.
14
Serve immediately with remaining cheese on the side.

601

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon salt, 1 head cauliflower, cut into flowerets, 2 tablespoons olive oil, plus 2 tablespoons olive oil (best quality), for drizzling, 3 tablespoons minced garlic, and more.

Yes, Paccheri Pasta with Cauliflower and Spinach falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paccheri Pasta with Cauliflower and Spinach

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