Penne With Cauliflower Tomatoes & Basil
vegetarian
2 cup finely chopped plum tomatoes (about; 4 large)
1/2 cup chopped green onion
1/4 cup chopped fresh basil
2 tablespoon olive oil
2 tablespoon chopped, drained oil-packed
1 sun-dried tomatoes
1 garlic clove, minced
2 cup penne or other tubular pasta
3 cup small cauliflower florets (about 1; med. head)
1 salt and fresh ground pepper
1 fresh grated parmesan cheese
Combine first 6 ingredients in large bowl and toss thoroughly. Cook pasta in large pot of rapidly boiling salted water until almost tender. Add cauliflower to pasta and continue cooking until cauliflower is tender, about 3 minutes. Drain well. Add to tomato mixture in bowl and toss. Season with salt and pepper if desired. Serve with Parmesan.
Yield: 4 servings
