Racchette with cauliflower

  • Difficulty


  • 300 g0SX0090
  • 400 g boiled cauliflower, chopped into florets
  • 20 g Italian parsley
  • 1 stick celery
  • 1 clove garlic
  • salt
Racchette n° 90


Peel the garlic, the parsley, the celery, rinse these vegetables and chop them finely (keeping aside a tbsp of parsley aside), then heat a dash of oil in a pan, add the vegetable mix and fry lightly, then add the tomato concentrate diluted in 1 dl of warm water then season with salt and simmer for a few minutes.In the meanwhile cook the pasta in boiling salted water, drain it al dente, toss it in the pas with the sauce, add the cauliflower, mix well and sauté for 2 minutes. Then sprinkle with parsley and serve.