Linguine with Cauliflower



INGREDIENTS:

1/2 C. olive oil

1 C. fresh bread crumbs

6 cloves garlic, minced

6 T. chopped fresh parsley

1/2 t. dried red pepper flakes

1 lb. linguine

1 large head cauliflower,
trimmed and cut into small florets

1 t. salt

1/2 C. grated parmesan, plus more for serving 

DIRECTIONS:

1. In a large frying pan, heat 1/4 cup of the olive oil
over medium heat. Add the bread crumbs and cook, stirring,
until lightly browned, about 5 minutes. Remove from heat.
Wipe out the pan.

2. Heat the remaining 1/4 cup of oil in the same pan over
medium-low heat. Add the garlic, parsley, and red pepper
flakes. Cook, stirring, for about a minute. Remove from
heat.

3. In a large pot of boiling, salted water cook the
linguine until almost done, about 8 minutes. Add the
cauliflower and bring back to a boil. Cook until the
cauliflower and pasta are just done, about 4 minutes
longer. Drain. Toss with the garlic mixture, salt, bread
crumbs, and parmesan. Top with additional parmesan.

Serves 6



Linguine with Cauliflower