Broccoli Cauliflower Pasta
Quick & healthy pasta dish with organic vegetables and fresh mozzarella cheese in an easy, no-cook extra virgin olive oil sauce.
Ingredients
- 1 lb Fusilli pasta any short cut pasta will work
- 2 heads Organic broccoli cut into small florets
- 1/2 head Organic cauliflower cut into small florets
- 1/2 cup Extra virgin olive oil good quality, see above
- 1/2 cup Grated Romano cheese
- 2 cloves Garlic, minced
- 4 tbsp Italian parsley, freshly chopped plus more for garnish
- 8 oz Fresh mozzarella cheese, cut into small cubes cutting the mozzarella small will make it easier to melt
- 1 tsp Crush red pepper flakes can be adjusted to taste
- 2 tsp Kosher salt can be adjusted to taste
- 1 tsp Black pepper, freshly cracked can be adjusted to taste
- 1/2 cup Reserved pasta water I always save more, the leftover can be frozen into cubes for later use
Instructions
- Bring a large pot of water to a boil.
- Meanwhile, in a large serving bowl, combine the olive oil, grated Romano, mozzarella cubes, minced garlic, chopped parsley, crushed red pepper flakes, salt, and pepper.
- Once boiling, add enough salt to the water so that it taste like the ocean. Throw in your pasta, and when there is 3 minutes left of cooking time, add in the broccoli and cauliflower florets. Return to a boil and cook an additional 3 minutes.
- Drain the pasta and vegetables (don't forget to reserve some of that cooking liquid!) and pour it right over the sauce in the serving bowl.
- Add a bit of the reserved pasta water, stir well to combine and serve with an extra sprinkle of Romano and parsley.