Summer Pasta Primavera
Because I am really trying to adhere to a gluten free diet, I had a little fun this week trying cauliflower as a bread base. Great flavor, but didn't hold up as well as I thought it would. I didn't miss the bread so that is really what matters.
One head cauliflower, grated.
2 c. mozzarella cheese, grated.
1 tbsp. oregano
salt and pepper to taste
1/2 c. marinara sauce
1/4 c. grated parmesan
Preheat oven to 400 degrees. Steam cauliflower after it has been grated for about 5-8 minutes. Allow to cool briefly and put in a cloth to squeeze out excess moisture. Mix cauliflower with 1 c. cheese, oregano, egg and salt and pepper. Form into rectangle, even thickness, on a silpat in a sheet pan. Cook until it starts to golden, around 45 minutes.
Remove from oven and add marinara and remaining cheeses. Broil until cheese is melted.
1 lb. italian sausage, cook and drained of fat
2 summer squash, julienned
1 pound green beans, steamed and cut into 1 inch slices
1 c. artichoke hearts
2 large tomatoes, seeded and diced
1 c. heavy cream
12 ounces brown rice pasta, cooked
1/2 c. parmesan cheese, grated
Reserve 1 c. of pasta cooking liquid. Add pasta, cooking liquid and all remaining ingredients with the exception of the cream and cheese. Cook over medium heat until moisture is almost evaporated. Add cream and cheese, salt and pepper to taste, and cooking until sauce starts to thicken. Remove and grate fresh parmesan over each serving.