Broccoli and cauliflower replace starchy pasta in this hearty main course.
Broccoliflower pasta
Ingredients:
1 1/2 cups of cauliflower
1 1/2 cups of broccoli
1/2 cup of white onion, diced
1 cup of fresh white button mushrooms, sliced
1 tsp butter
1.5 cups of tomato-based pasta sauce
2 tsp parmesan cheese
1 tsp garlic, fresh minced
1/4 tsp pepper
8 oz. of chicken or firm tofu
Directions:
Cut broccoli and cauliflower into bite sized florets. Place in steamer and cook for 15 to 17 minutes until they become tender.
Saute the onions, mushrooms, fresh minced garlic and pepper with 1 tsp of butter on medium-high heat.
Add chicken, saute until fully cooked (approximately 8 minutes) in non-stick, lightly oiled frying pan and add to pasta sauce.
Note: If you are choosing the tofu option, cut into 1-inch cubes and add to pasta sauce before heating.
Remove broccoli and cauliflower from steamer and divide evenly between serving plates.
Top with sauteed onions and mushrooms and pasta sauce with chicken or tofu, dividing evenly. Sprinkle parmesan cheese over top and enjoy.
Serves 2.
Recipe courtesy Dr. Joey Shulman