Pasta Twists with Cauliflower and Spinach

Ingredients

• 10 to 12 ounces cavatappi or fusilli
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves
• minced
• 1 small head cauliflower
• cut into small bite-size pieces
• 4 to 5 ounces baby spinach
• 1/4 cup oil-packed sliced sun-dried tomatoes
• 1/2 cup raisins
• 2 to 3 tablespoons minced fresh parsley
• Salt and freshly ground pepper to taste

Instructions

1. Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet or stir-fry pan.
3. Add the garlic and saute over low heat until golden.
4. Add the cauliflower and about 1/2 cup water.
5. Cover and steam, stirring occasionally, until the cauliflower is tender but still firm, 5 to 7 minutes.
6. Layer the spinach over the cauliflower and cover.
7. Cook for just a minute or two, until wilted, then stir into the cauliflower.
8. Add the sun-dried tomatoes, raisins, parsley to taste, pasta, and the remaining tablespoon of olive oil.
9. Stir together gently, then season with salt and pepper and serve.
10. A lively legume dish is a nice way to complete this meal.
11. Try it with Stewed Lentils with Soy Sausage (page 108) and a salad of mixed greens and tomatoes.
12. A bean salad makes for a good pairing.
13. Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) is delicious with this.
14. Calories: 288
15. Total Fat: 7g
16. Protein: 10g
17. Carbohydrates: 52g
18. Fiber: 7g
19. Sodium: 70mg