A recipe for romanesco cauliflower pasta cooked in a skillet with lemon. To treat yourself, choose a healthy and delicious pasta recipe to change things up from tomato sauce and pesto. You can also adapt it into a baked gratin, for example with bacon: it will be just as delightful.
Cooking Romanesco cauliflower Cut the Romanesco cauliflower into small florets, then cook it for 10 minutes in a pot of boiling salted water. Rinse the cauliflower under cold water to stop the cooking and maintain a nice color.
Cooking the pasta Meanwhile, cook the pasta according to the time indicated on the package. Reserve a good ladle of the cooking water.
Preparation of the stir-fry. Zest the lemon and set it aside. In a large skillet, heat the romanesco cabbage, the cream, the lemon juice, and the pasta cooking water over medium heat.
To finish, add the parmesan and then the cooked pasta. Season and mix over low heat until the sauce becomes creamy. Tips: Serve the pasta with romanesco cauliflower sprinkled with lemon zest and thyme leaves.
0 servings
2
EN 
TH