Rigatoni with Cauliflower and Tomato Sauce

• 16 ounces dried rigatoni
• 2 tablespoons olive oil
• 1 20-ounce package frozen cauliflower florets (4 cups)
• 1 cup coarsely snipped fresh parsley (Italian, or flat-leaf, preferred)
• 3/4 cup coarsely chopped onion
• 1/4 cup coarsely chopped fresh basil (about 2/3 ounce before removing stems)
• 2 to 3 tablespoons bottled minced garlic or 12 to 18 medium garlic cloves, finely chopped
• 32 ounces marinara sauce (lowest sodium available)
• 2 cups water
• 1/4 cup dry red wine (regular or nonalcoholic)
• 1/8 teaspoon cayenne
• Pepper to taste
• 3 tablespoons shredded or grated Parmesan cheese

1. Prepare the pasta using the package directions, omitting the salt and oil.
2. Drain well in a colander.
3. Set aside.
4. Meanwhile, in a Dutch oven, heat the oil over medium heat, swirling to coat the bottom.
5. Stir in the cauliflower, parsley, onion, basil, and garlic.
6. Cook, covered, for 10 minutes, or until the vegetables release some liquids, stirring occasionally.
7. Stir in the remaining sauce ingredients.
8. Increase the heat to medium high and bring to a boil, covered.
9. Cook at a medium boil for 12 to 15 minutes, or until the cauliflower is tender, stirring occasionally.
10. Pour the pasta into a large bowl.
11. Spoon half the sauce over the pasta.
12. Using two spoons, toss to coat.
13. Spoon the remaining sauce over the pasta.
14. Sprinkle with the Parmesan.
15. (Per Serving)
16. Calories: 388
17. Total Fat: 7.5g
18. Saturated: 1.5g
19. Trans: 0.0g
20. Polyunsaturated: 1.5g
21. Monounsaturated: 3.5g
22. Cholesterol: 1mg
23. Sodium: 472mg
24. Carbohydrates: 64g
25. Fiber: 7g
26. Sugars: 13g
27. Protein: 12g
28. Dietary Exchanges
29. 4 Starch
30. 1 Vegetable
31. 1 Fat

rigatoni, olive oil, cauliflower, parsley, onion, fresh basil, garlic, marinara sauce, water, red wine, cayenne, pepper, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/rigatoni-with-cauliflower-and-tomato-sauce-375690 (may not work)