Recipe by Seth Kolloen
"The sauce was the star here with really deep flavor even though this was something I threw together just to use up some vegetables. You could sub practically any vegetable for the cauliflower, that's just what I happened to have in my veggie drawer! Use any type of pasta you like!"
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cauliflower, cut into small florets
1 (28 ounce) can
whole peeled tomatoes, drained and mashed
salt and ground black pepper to taste
chicken broth, or as needed
1 (8 ounce) package
grated Parmesan cheese
* Percent Daily Values are based on a 2,000 calorie diet.
The Fridge Scavenger's Tomato and Cauliflower Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 159
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