Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 2-3 leeks or gar-leeks, halved lengthwise and thinly sliced 1 large head cauliflower, florets broken into bite-sized pieces and stems chopped 1 teaspoon dried thyme or two stems fresh thyme 1/2 cup each water and pinot grigio or dry white wine 1/2 pound whole wheat rotelle pasta, cooked al dente 1 Tablespoon butter or olive oil DIRECTIONS In a large lidded pan, sauté leeks in olive oil until softened. Add cauliflower and thyme, sauté for 5 minutes. Add liquid, bring to a boil, reduce heat, cover and simmer for 15 minutes. Mix in pasta and butter. Toss until combined. Serve hot. Cover and refrigerate leftovers. SERVING SUGGESTION Top with a grated or crumbled strong cheese and freshly ground black pepper. Copyright © 2012 Stefanie Samara Hamblen |
