DON’T be put off by the ingredients in this super winter pasta dish. Depending on where you are when you are reading this, winter has either been a no-show or you’re cursing that damn gopher in Pennsylvania! I’m in NYC and we’ve had a “pass” (so far) on a snowy, frosty, icy winter. Thank you Mother Nature for making amends to us for last year’s horrible onslaught of snow! So even though Daylight Savings Time is around the corner as is the official beginning of Spring, I don’t count out the infamous month of March. It IS still winter and it is cold even if it’s not freezing. And that’s why a hearty pasta meal featuring classic winter vegetables is appropriate and tasty.
Coarse salt and ground pepper
3/4 lb of short pasta such as rigatoni or penne
1 TBS olive oil plus more for drizzling
1 large shallot, minced
1/3 cup white wine such as Pinot Grigio
1 bunch collard greens-ribs removed, leaves sliced crosswise
reserved roasted cauliflower**
1/2 tsp. lemon zest
Cook pasta according to directions. Reserve 1 cup of pasta water and drain pasta.
Meanwhile in a medium pot, heat oil over MEDIUM heat. Add shallots and cook, stirring occasionally, till soft, about 5 minutes. Add wine and cook till almost evaporated, about 5 minutes. Add collards and cook, stirring occasionally, until bright green and crisp-tender, about 8 minutes. Add cauliflower, lemon zest and pasta. Cook until cauliflower and pasta are hot, stirring and adding enough pasta water to create a thin sauce that coats pasta, about 4 minutes. Transfer to serving bowl, drizzle with olive oil. Serve immediately.
** Preheat oven to 450 degrees; Toss cauliflower florets with 2 TBS olive oil. Season with salt and pepper. Roast 15 minutes, flip and roast for 10 more minutes or till tender.
- Roasted Cauliflower (scarpettadolcetto.wordpress.com)