Hi and thank you for visiting my blog. My name is Tina, I am 42 years old and married to a wonderful man named Robert. I live in the Cleveland, Ohio area with my husband and our two pugs, Koko and Lucy and a special kitty, named Trixie.

I am of Italian decent and love to cook not just for my family but for everyone! I have a lot of weeknight dinner guest and try to keep it casual but delicious! My Mom passed away a few years ago and was my great teacher.

In 2012 I have changed the way I eat. A real lifestyle change to be healthier, eat a nutrient dense diet and remove all processed foods, refined flours and sugars from our diet. I do cook a lot healthier than my Mom did and do a lot more vegetarian meals, poultry and fish. I'm trying to find a way to keep the traditions of family, friends and good food in my house always.

I plan to post my weekly menus, update with new recipes, health information and articles and how to eat mostly organic in an economical way. I will also periodically post personal updates of my journey to regain health and hope.

Monday, September 3, 2007

Pasta Cavolfiore that's Cauliflower in English :-)

This is my go to in a pinch meal. It is a meal my Nana and Mom would make, especially during lent. I do make it a little different than my Mom and grandma who would cook the cauliflower so long it was almost like a yummy, buttery mush. I like it a little more firm and healthy. This dish is another where Italians show their pride in the heritage and it has the color of the Italian flag: green, white and red. The best part of this meal is it is a one pot dish!

Pasta Cavolfiore
8 oz. pasta of choice (I used penne tonight)
1 head of cauliflower, chopped rough
4 cloves of garlic, sliced or minced fine
Fresh Parsley
Crushed red pepper flakes (about 1/2 tsp.)
2-3 Tbsp. olive oil
Peccorino Romano or Parmesan Cheese

1) Bring water to boil in a large pot, add salt and pasta.

2) Five minutes into the cooking, add the cauliflower.

3) Drain when pasta is a la dente.

4) In the pasta pot add a few tablespoons of olive oil, the garlic and crushed red pepper. Saute until garlic is just browned. Toss pasta back in and coat well.

5) Sprinkle with cheese and manjia!

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