Thursday, October 11, 2007
Hubby and I make a point of having dinner together every night. I usually cook, but we'll sometimes get takeout when I'm tired. Other times, we'll go out for a fancy dinner just because. On those very rare occasions when I'm at home alone without my favorite dinner companion, I use the time to experiment in the kitchen with ingredients I love, but that he's not so wild about. I absolutely love cottage cheese, but the mere mention of it brings forth a twisted facial expression and a gutteral "UGH" from Hubby, so I pretty much enjoy it as a lunch item.
Here, the cottage cheese melts, providing a rich-tasting, yet low fat and protein-packed sauce. However, the real star of this pasta dish is the cauliflower, which I seared to bring out its sweetness. Yes, Hubby will eat cauliflower, but I think he'd agree that it's not his favorite veggie.
Use any pasta you like in this dish and be sure to enjoy a glass of the white wine alongside it.
Seared Cauliflower and Cottage Cheese Pasta
1 tbsp extra virgin olive oil
1 c cauliflower, cut into slabs, then into bite-sized pieces
1 clove garlic, minced
1/4 c of dry white wine
3/4 c low fat cottage cheese (reserve 1/4 cup for topping)
1/2 c whole wheat spaghetti, cooked and drained
1 tbsp chives, snipped
sea salt and cracked black pepper
1) Heat the oil in a saute' pan over high heat.
2) Add the cauliflower and cook without stirring until brown (approx 2 mins).
3) Turn the cauliflower pieces over and cook another 2 mins.
4) Lower the heat to medium and add the garlic, cooking until garlic is fragrant.
5) Add the wine to the pan, scraping up the brown bits with a wooden spoon. Let the mixture simmer.
6) Once the mixture is simmering, add 1/2 c cottage cheese, stirring well so that the cheese melts.
7) Stir in the spaghetti to heat through, then remove from the pan from the heat.
8) Add the chives. Season with salt, black pepper, and cayenne.
9) Plate the pasta and add the 1/4 c of cottage cheese to the top.
Posted by Make a Roux at 11:38 PM