Whole Wheat Pasta With Tuscan-Style Cauliflower

• 2 Tbsp extra-virgin olive oil
• 1 medium red onion (thinly sliced)
• 6 mint leaves (plus more)
• 3 cloves garlic, sliced
• 1/2 Tsp red pepper flakes1 head cauliflower (about 1 1/4 lb., stem grated, florets chopped into 1/4" pieces
• 1 Lb whole wheat penne rigate
• 2 Tbsp freshly ground black pepper
• 1/4 Cup Italian parsley (finely chopped)
• 1/2 Cup coarse whole wheat bread crumbs

1. Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.
2. In a large sautee pan, heat oil until just smoking and add onion, garlic, cauliflower, mint and red pepper flakes. Cook until soft, about 8 minutes.
3. Cook the pasta according to package instructions until al dente, and drain in colander. Toss the hot pasta into the pan with a few tablespoons of pasta water and toss to coat. Garnish with more mint leaves, parsley and the bread crumbs.
4. Serve immediately.

extravirgin olive oil, red onion, mint, garlic, red pepper, whole wheat penne rigate, ground black pepper, italian parsley, whole wheat bread crumbs

Taken from www.epicurious.com/recipes/member/views/whole-wheat-pasta-with-tuscan-style-cauliflower-53056881 (may not work)