Ingredients
1 box penne pasta (preferably whole wheat)
¼ cup pine nuts
1 head cauliflower, cut into florets
½ cup extra virgin olive oil
1 small yellow onion, chopped
1 clove garlic, sliced
kosher salt (to taste)
black pepper (to taste)
½ tablespoon fresh Italian parsley, finely chopped
4 leaves fresh basil, chopped

Preparation

Bring 6 quarts of water to a boil and add 2 tablespoons salt (optional).
Toast the pine nuts in a dry skillet until lightly brown, about 2-3 minutes.
Bring a medium size pot of salted water to a boil and add cauliflower florets.
Cook until tender about 8 minutes; drain and set aside.
Heat ½ cup olive oil in a 12- to 14-inch sauté pan. Add the onions and sweat over
medium heat until translucent.
Add the garlic and cook 2 additional minutes.
Add the cauliflower, season with salt and pepper and sauté over high heat for 3 minutes
or until slightly browned.
Cook the Penne according to the package directions, until al dente.
Drain and add to pan with the cauliflower and ½ cup of cooking water. Stir inthe parsley, basil,
and pine nuts; toss 1 minute over high heat.
Makes 6 servings