Greek Style Bow-Tie Pasta With Cauliflower, Olives & Feta
Recipe: #8549
March 09, 2013
Categories: Cheese, Feta, Bow-Tie, Greek, Mediterranean Sunday Dinner, Vegetarian, Olives, Kosher Dairy, Vegetarian Dinner, more
"If you have a pallette for Mediterrenean style food then you may want to give this a try, there is really nothing all that fancy about this dish but the flavor comination really shine through! if you do not like capers I suggest to pass this by, the addition of capers is a must for this recipe. Do not skimp on the olive oil it is what adds flavor to this dish! Graviera is a delicious hard cheese that is good for grating you can use in place of the feta cheese"
Ingredients
Nutritional
- Serving Size: 1 (433.6 g)
- Calories 977.8
- Total Fat - 46.6 g
- Saturated Fat - 10 g
- Cholesterol - 161 mg
- Sodium - 1964.3 mg
- Total Carbohydrate - 102.3 g
- Dietary Fiber - 15 g
- Sugars - 0.3 g
- Protein - 41.9 g
- Calcium - 75.2 mg
- Iron - 4.7 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place a large pot of water on your stovetop and bring to a bowl. Season the water well with salt and as soon as the water returns to a boil, add the pasta and cook for about 6 minutes (do not cook until really soft!) Strain and reserve about 1 1/2 cups of cooking water.
Step 2
In a large skillet add in 1/4 cup olive oil; heat over medium heat. Add in garlic and chilli flakes and sweat over medium heat for a couple of minutes.
Step 3
Now add the cauliflower and reserved 1 1/2 cups pasta water; cover and allow to steam for 2-3 minutes then uncovered and add the sliced olives and capers and reduce for another 3-4 minutes or until most of the water has evaporated.
Step 4
Add cooked pasta to the skillet; gently toss to incorporate.
Step 5
Add the lemon juice, green onions or chives and gently toss.
Step 6
Top with feta cheese.
Step 7
Divide mixture on plates.
Step 8
Drizzle more olive oil.
Tips
No special items needed.