Recipe: Short Pasta with Cauliflower, Pepper Flakes and Parsley-Walnut Crumbs (serves 1)

SHORT PASTA WITH CAULIFLOWER, PEPPER FLAKES AND PARSLEY-WALNUT CRUMBS

1/4 to 1/2 head cauliflower
2 to 4 ounces whole-wheat penne pasta or pasta shapes (i.e., not fettuccine or spaghetti)
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
A few pinches of red pepper flakes
Handful of parsley leaves
1 large garlic clove
1/4 cup walnuts
Asiago or Parmesan cheese for grating

Bring a pot of water to a boil for the cauliflower and pasta.

While water heats, cut cauliflower into small florets. Dice the core and use it, too.

When the water boils, add salt and then the cauliflower. Cook until tender-firm, then remove from water with slotted spoon. Add pasta to boiling water.

While pasta cooks, warm the oil, butter and pepper flakes over medium heat in a skillet large enough to contain the finished dish.

Chop parsley with the garlic and walnuts, then add them to the oil along with the cauliflower. Stir and season well with salt and freshly ground pepper. Reduce heat.

When pasta is done, drain and then add it to the skillet. Turn to coat pasta and cauliflower with oil and parsley mixture. Spoon onto warm pasta plate and grate cheese over the top.

Makes 1 heaping serving
Adapted from source: What We Eat When We Eat Alone by Deborah Madison and Patrick McFarlin