Paccheri Pasta with Cauliflower and Spinach

I love recipes that are fresh tasting, loaded with vitamins and minerals and above all, colorful.  When there’s color in the meal you prepare, then you know you’re serving up a healthy range of nutrients.  Cauliflower is an excellent source of vitamin C as well as a good source for folate, vitamin K and dietary fiber. Cauliflower is used in many recipes and one that is delicious and quite easy to make is soup. Purée cooked cauliflower, add fennel seeds and other favorite herbs and spices and serve.  Fresh capers are an often overlooked garnish, but they make a tasty addition to Italian dishes of all types. When used as a seasoning in pasta and salad dishes, capers add an extra burst of salty flavor and give a dish more visual appeal.

Serves 6
recipe adapted from Guy Fieri

1 tablespoon salt
1 head cauliflower, cut into flowerets
2 tablespoons olive oil,  plus 2 tablespoons best quality olive oil,  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)
2 tablespoons capers, with 1 tablespoon juice
1 teaspoon freshly ground black pepper
1 pound paccheri (large tube) approximately 2.5-inches long by 2-inches wide
1/2 cup grated Pecorino Romano
1/4 cup chopped Italian parsley leaves

Bring a large stock pot of water to a boil over medium heat, then add in the salt and the cauliflower. Cook for 3 to 4 minutes. Heat 2 tablespoons of olive oil in a large saute pan, and sauté the garlic and red pepper flakes for 1 minute. Remove the cauliflower from water with a large strainer and add it to the pan with the garlic-red pepper mixture. Sauté briefly until starting to brown, about 3 to 4 minutes. Deglaze the pan with the chicken stock, add in the spinach, cover and let wilt for 2 minutes. Stir in the tomatoes and capers with juice and reduce the heat. Remove the cover and let simmer for 5 minutes.

Return the cauliflower water to boil, adding more water, if necessary, to cook the pasta. Add the pasta add cook to al dente. Remove the pasta from the water and add it to the pan with the sauce, adding a little pasta water, if needed. Stir gently to combine, transfer to a serving bowl and sprinkle with half of the cheese. Garnish with the parsley and drizzle the remaining 2 tablespoons of olive oil.  Serve immediately with remaining cheese on the side.

The Culinary Chase’s Note:  If you can’t find paccheri, then substitute with rigatoni. Enjoy this with Artichoke and Sun-Dried Tomato Stuffed Chicken Breast.

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