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
I had to laugh when I read the title of this recipe, because that is exactly what I was doing tonight . . . scavenging in my fridge for what to make for dinner tonight! I had a bowl of cauliflower that I had roasted with garlic and olive oil the other night - so I went ahead and used that in this recipe. I also used only a 14.5 oz. can of diced tomatoes with the juice, as that is what I had on hand. We had a busy night tonight with both of our kids winter band concerts, and I had this on the table in about 20 minutes. Our tummies were full, and we were out the door by 6:00 p.m. A nice, quick pasta dish.
This serves way more than 4 people. I love cauliflower, but it does not belong in this dish.
* 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: 472
** Calories from Fat: 159
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