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Spaghetti with Cauliflower & Napa Cabbag




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Good Things Utah
Spaghetti with Cauliflower & Napa Cabbage


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Published: 9:55 am
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Updated: 9:56 am
Spaghetti with Cauliflower & Napa Cabbage
by: Greg Neville- Lugano
Serves 4

Ingredients:
One pound of imported spaghetti
4 oz. extra virgin olive oil
4 cloves of garlic sliced
1 head of blanched cauliflower-ettes
1 cup (packed/or large handful) Napa cabbage, sliced
4 oz. cut pancetta
Salt and pepper to taste
Red chili flakes (optional)
1 oz. parmesan cheese
Finish with grated ricotta salata and chopped parsley.

Procedure:
In separate pot, bring water to boil. Add salt and 1 tsp. olive oil. Place 1 pound of spaghetti in boiling water, stirring occasionally to prevent pasta from sticking. When cooked through, drain spaghetti and set aside.

In large sauté pan add 2 oz. olive oil and 4 oz. pancetta. Cook and occasionally stir ingredients together under medium heat until pancetta becomes slightly crispy. Add sliced garlic. Continue to stir ingredients until garlic is lightly browned. Add blanched cauliflower pieces, red chili flakes and salt & pepper. Continue to cook for an additional minute. Lastly, add cabbage and toss together. Pull off heat.

Immediately add cooked pasta to the cauliflower mixture. Toss together. Add parmesan and any additional olive oil for consistency. Divide amongst individual plates. Garnish with grated ricotta salata and parsley. Enjoy!