1 head of cauliflower, broken into florets (600g)
juice from 1 lemon
1 tablespoon of salt
1/2 cup of olive oil
1 clove of garlic, minced
1 tablespoon of chopped fresh parsley
to taste with salt and black pepper
350g of grated Provolone cheese
500g of penne pasta
1 head of cauliflower, broken into florets (600g)
juice from 1 lemon
1 tablespoon of salt
1/2 cup of olive oil
1 clove of garlic, minced
1 tablespoon of chopped fresh parsley
to taste with salt and black pepper
350g of grated Provolone cheese
500g of penne pasta
Wash the cauliflower, separate into florets, and cook in boiling water with lemon juice until tender but still crisp
Remove the cauliflower with a slotted spoon; leave the water boiling to cook the penne pasta
Heat the olive oil in a pan, add the cauliflower, garlic, parsley, salt, and pepper to taste
Cook for a few minutes, stirring well
Add the grated Provolone cheese and stir until melted and well combined
Cook the penne pasta al dente and combine with the cauliflower mixture
Stir well and serve immediately
Serves 6 portions.
