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Rigatoni with Cauliflower and Tomato Sauce

To vary this flavorful dish, serve the sauce over another kind of pasta or brown rice.

Recipe information

  • Yield

    serves 8, 2 cups per serving

Ingredients

16 ounces dried rigatoni

Sauce

2 tablespoons olive oil
1 20-ounce package frozen cauliflower florets (4 cups)
1 cup coarsely snipped fresh parsley (Italian, or flat-leaf, preferred)
3/4 cup coarsely chopped onion
1/4 cup coarsely chopped fresh basil (about 2/3 ounce before removing stems)
2 to 3 tablespoons bottled minced garlic or 12 to 18 medium garlic cloves, finely chopped
32 ounces marinara sauce (lowest sodium available)
2 cups water
1/4 cup dry red wine (regular or nonalcoholic)
1/8 teaspoon cayenne
Pepper to taste
3 tablespoons shredded or grated Parmesan cheese

Preparation

  1. Step 1

    Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander. Set aside.

    Step 2

    Meanwhile, in a Dutch oven, heat the oil over medium heat, swirling to coat the bottom. Stir in the cauliflower, parsley, onion, basil, and garlic. Cook, covered, for 10 minutes, or until the vegetables release some liquids, stirring occasionally.

    Step 3

    Stir in the remaining sauce ingredients. Increase the heat to medium high and bring to a boil, covered. Cook at a medium boil for 12 to 15 minutes, or until the cauliflower is tender, stirring occasionally.

    Step 4

    Pour the pasta into a large bowl. Spoon half the sauce over the pasta. Using two spoons, toss to coat. Spoon the remaining sauce over the pasta. Sprinkle with the Parmesan.

  2. nutrition information

    Step 5

    (Per Serving)

    Step 6

    Calories: 388

    Step 7

    Total Fat: 7.5g

    Step 8

    Saturated: 1.5g

    Step 9

    Trans: 0.0g

    Step 10

    Polyunsaturated: 1.5g

    Step 11

    Monounsaturated: 3.5g

    Step 12

    Cholesterol: 1mg

    Step 13

    Sodium: 472mg

    Step 14

    Carbohydrates: 64g

    Step 15

    Fiber: 7g

    Step 16

    Sugars: 13g

    Step 17

    Protein: 12g

    Step 18

    Dietary Exchanges

    Step 19

    4 Starch

    Step 20

    1 Vegetable

    Step 21

    1 Fat

American Heart Association Quick & Easy Meals
TagsPastaRigatoniCauliflowerVegetableParsleyHerbs & SpicesBasilStarterMainDinnerNut FreeVegetarianEasyWeeknight MealsSimmerCookbooks
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