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  Leek and Cauliflower Pasta


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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