Jumbo Shrimp Linguine

This Jumbo Shrimp Linguine recipe is one that’s sure to impress family and friends. It comes together quickly, in less than 30 minutes, is decant enough for Saturday night dinner with friends, and easy enough for family dinners any night of the week.

Jumbo shrimp in a creamy sauce with spinach, garlic, and sun dried tomatoes produce the most delicious sauce prefect for the linguine I used in this recipe.  This is one of best pasta dish to add to your weekly pasta night. We need this pasta right now, a very simple, delicious recipe, one your whole family will love.

With everything going on in the world and everyone’s lives being affected in some way, there is still so much joy and comfort in cooking.

And I’m really wanting to share comforting recipe inspirations with you that uses minimal ingredients and delivers big flavors.

Lets Talk Shrimp

In this Jumbo Shrimp linguine recipe I used frozen jumbo shrimp. It’s preferable to buy shrimp frozen as fresh is rare, most are sold in five- pound blocks or they come individually frozen.

I recommend opting for the for the second. Individually frozen shrimp tend to show less damage during freezing. They also make it easy to thaw out only the shrimp you need for a single meal.

Of course you can buy smaller qualities that a have been previously frozen but you have to use them within one to two days. I prefer buying the five pound frozen individual ones, and taking out what I need for what Am making, also buying in larger quantities usually means less expensive.

Something else there are ways of describing shrimp size such as jumbo, large or medium in this recipe I used Jumbo which means there are 16-20 shrimp per pound. The smaller the shrimp the more per pound, if all possible buy jumbo with the shells on.

Only defrost what you need,  you can defrost them two ways overnight in the fridge or for quick defrost in a bowl of cold water. Shrimp will keep fresh in the fridge for 2 to three days and frozen up to 4 months.

Shell and devien the shrimp just before cooking, keeping the shell on retains flavor. Most importantly shrimp cook quickly overcook them and you end up with dried out shrimp.

One more thing if you ever wondered what the difference is between Shrimp and Prawns there really isn’t any except size, this jumbo shrimp can be classified as prawns.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram, I love hearing from you!!!!

Ingredients

1 lb linguine

1 lb large shrimp cleaned

1 Lbs bag spinach chopped

4 oz, sun dried tomatoes chopped

1 cup parmesan cheese

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Salt and pepper to taste

Instruction

1. Cook pasta according to package direction  reserving 2 cups of the water

2. Heat oil and butter  add onion and garlic saute until tender and just beginning to brown

3. Add heavy whipping cream, chicken stock, and 1 cup reserved pasta water and parmesan cheese

4. Simmer until thickens about 10 minutes

5. Add  spinach and sun dried tomatoes simmer 15 minutes longer add shrimp last 5 minutes

6.Toss cooked Linguine in sauce

7.Top with additional parmesan……. Enjoy!!!!!

Broccoli Pancetta Rigatoni

This Broccoli Pancetta Rigatoni is a restaurant quality meal you can make in your home kitchen in less than 30 minutes. It’s no wonder most Italian restaurant’s menu are 50% pasta.  I know ours  was, and for good reason. Pasta is easy, versatile, delicious and cheap.Yep, it’s cheap, this statement might get me in boiling pasta water with my fellow restaurant owners, but it’s true.I  often wondered why  anyone would spend up to 25.00 dollars for  a plate of pasta.

Well the answer may be it’s too imitating for the home cook, IT”S NOT !!!You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the  rescue.

Pasta is delicious plain and simple,think olive oil, garlic, parmesan and some herbs, add some pancetta and broccoli you have a guaranteed crowd pleaser!!!!

That’s all it takes, adding broccoli and  pancetta to this pasta recipe, to make a meal that is cause for celebration.Rich and creamy this broccoli and pancetta  pasta is full of robust flavors, that can be on your table in less than 30 minutes.

Customize The Recipe

This Broccoli Pancetta Rigatoni recipe calls for ingredients you probably already have on hand, butter, garlic, cream,

broccoli, which together create a creamy, saucy Italian flavored dinner. If you don’t you can substitute  the pancetta which is uncured Italian bacon

for bacon, and if you don’t have broccoli you can use spinach. My recipes are customizable to fit your lifestyle and taste, and are meant to keep you from running to the store and use what you have on hand. I used rigatoni you can use any pasta you like or have.

I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste. In some recipes I do use wine, Am okay with that, if your not use stock.

This is a restaurant quality meal that can be on your table in less than 30 minutes and you can make it your own. If you make this recipe please leave me a comment and don’t forget to tag me on Instagram, I love hearing from you.

Ingredients

1 lb rigatoni

1 lb broccoli florets

1 cup pancetta cut in large dice

1 cup parmesan cheese

1 small chopped onion

2 tablespoons chopped garlic

1 cup heavy whipping cream

1 cup chicken stock or white wine

2 cups reserved pasta water

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs.  butter

Instructions

1. Cook pasta according to package directions

2. Mean while heat  butter in large saute p

3. Add pancetta render until crispy

4. Saute onion and garlic until opaque in pancetta fat

5.  Add broccoli saute 5 minutes

6.  Salt and pepper to taste

7.   De glaze pan with chicken stock or white wine

8.   Add heavy whipping cream and reserved pasta water

9.   Simmer until sauce thickens about 10 minutes

10. Add parmesan cheese and  herbs last 5 minute

11. Toss drained pasta in the sauce

12.Top with  additional parmesan and  Italian parsley

Greens And Beans Spaghetti

This Greens and Beans Spaghetti is a prefect definition of a comforting family meal everyone will love. It’s a beautiful bowl of lemony, spinach, broccoli, vegetarian pasta that comes together quickly.

While the sauce is  being make on the front burner the pasta is cooking on the back burner. In case you haven’t notice I love pasta. It’s my favorite go to ingredient, when am stuck for dinner ideas it’s pasta to the rescue.  Italians truly love pasta so much so that it ranks first pasta consumption, with Americans close behind.

Really what’s not to love? Pasta is versatile, quick, easy, delicious and with all the shapes and flavors you could have pasta often without repeating the same meal.

A few Tips

When making Greens and Beans spaghetti be sure to save some of the pasta water. It’s a step that can be easily missed if you drain the pasta before reserving a cup or two of this starchy water.

This water is key to create a pan sauce that sticks to the pasta. I always reserve a little extra just in case the sauce reduces too much. Another tip…

If the sauce is too liquid coat a pat of butter with flour and trow it into the sauce to thicken it more. Tip number 3 add the broccoli to the pasta water just a few minutes before you drain the pasta.

One more thing….if your like me and cook in the morning for dinner stop the cooking process so the pasta remains el dente by running it and the broccoli under cold water.Then at dinner time reheat the sauce, add the pasta and broccoli just too heat through.

One more thing add salt and pepper to the vegetables in the saute pan,  salt brings out the flavor in food, but use it sparsely you can add more to adjust flavors according to your taste.

This is a great satisfying  vegetarian  pasta recipe if you make it please leave me a comment and don’t forget to tag me on Instagram, I love hearing from you, that’s my favorite part.

Ingredients

• 1/2 lbs. spaghetti
• 1 8 oz. spinach
• 2 cups broccoli florets
• 1 15 oz. can cannelloni beans
• 1/2 chopped onion
• 2 Tablespoons chopped garlic
• 2 Tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1 cup prepared pesto
• 2 cups resevered pasta water
• 1 cup parmesan
• 1/4 cup chopped Italian parsley and basil
• Salt and pepper to taste

Instruction

1. Cook pasta  according to package directions add the broccoli last 5 minutes  reserve 2 cups of pasta water
2. In a large saute pan cook the onion and garlic until tender and just beginning to brown
3. Add the, reserved pasta water, drained, rinsed beans  and prepared pesto sauce
4. Simmer 15 minutes add spinach last 5 minutes
5. Toss pasta into green and bean sauce
6. Add the herbs and Parmesan Cheese

Broccolini Tortellini

This Broccolini Tortellini with pancetta is quick, easy, delicious and the best part you only need one pan.

I don’t know about you but  this shelter in place has me cooking and cleaning more then when I was in the restaurant. So am always looking for quick and easy,and if it’s make in one pan that’s a bonus.

This pasta recipe was created out of the contents of my fridge, and whatever pasta I had. I knew it was going to be good, broccolini, tortellini and pancetta together are what dreams are made of.

Well it turned out better than I could have dreamt and the whole family loved it!!

About The Ingredients

Like most of my recipes this Broccolini Tortellini pasta is customizable. By changing the ingredients you can make this recipe fit your lifestyle, tastes and what you have available.

Though broccoli and broccolini have a very similar flavors broccolini is slightly sweeter and more expense. That’s what I had in my fridge so that’s what I used.

You can use broccoli if that’s what you have on hand, it works. Now about the pancetta which is Italy’s version of  bacon, the difference between the two is that pancetta is never smoked.

In some recipes swapping the two doesn’t work because bacon has a smokey flavor, but in this Brocollini Tortellini it works just fine. I tested the recipe using broccoli and bacon, it was just as a delicious.

I hope you make this recipe it’s delicious. And when you do please leave me a comment, and don’t forget to tag me on Instagram, hearing from you is my favorite part!!!

Ingredients

• 1 9 oz. refrigerated cheese tortellini
• 8 oz. trimmed broccolini
• 1 cup quartered cherry tomato
• 1 cup diced pancetta
• 2 Tablespoons olive oil
• 1/2 chopped onion
• 2 Tablespoons chopped garlic
• 2 cups chicken stock
• 1 cup water
• 2 Tablespoons  lemon juice
• 1/2 cup parmesan cheese
• 2 Tablespoons each Italian parsley and basil
• Salt and pepper to taste

Instructions

1. In a large skillet saute the pancetta until crisp
2. Add in onion and garlic saute until tender and just beginning to brown
3. Add the broccolini and tortellini  salt and pepper NOW
4. Add the tortellini, chicken stock, and water
5. Simmer covered 1o minutes
6. Add rest of ingredients and Heat through

Mushroom Rigatoni

This  vegetarian Mushroom rigatoni is a prefect meal when you want Italian, but you also need quick and easy. Simple pasta recipes are my all time favorites.

You know the ones that take less than 30 minutes to come together, and have your family and friends thinking it took a lot longer.

When you find a recipe where you can pretty much guarantee that everyone will clear their plates you’ll want to make it often.

This low key pasta recipe embraces all there is to love about Italian food in a quick family friendly dinner. Fresh mushrooms,spinach and tomatoes tossed in a light marinara sauce.

I mean what’s not too love about everyone’s favorite food, Pasta? On the table in 30 minutes, serve it with garlic bread and a simple side salad and you have a restaurant quality meal sure to impress the pickiest eaters.

About The Marinara

This Mushroom rigatoni pasta recipe uses Marinara sauce, like a lot of  Italian recipes. The most requested recipe in the restaurants has always been the marinara sauce.

Here’s how to make it, first chop 1 yellow onion with 1 bunch of Italian parsley, yes it must be Italian parsley, and yes there is a BIG difference between the curly flavorless kind  and the Italian parsley.

Okay moving on, now in 2 tablespoons of butter and extra virgin olive oil saute the onions and garlic until tender and just beginning to brown,  now add 2 cans of high quality crushed tomatoes, 2 cans of tomato sauce and one can of water, simmer covered for 1 1/2 hours. Remove from heat and add the basil, that’s it homemade marinara is that simple. And you did read the recipe correctly, I don’t add salt to my marinara, but if you need more salt adjust the falovor according to taste and lifestlye.

Marinara sauce is a staple in my kitchen. When I make it I always make more than I need, I like to freeze it for ready made meals like this one. Having the marinara ready make this mushroom rigatoni recipe a whole lot easier.

If you make this recipes please leave me a comment and don’t forget to tag me on Instagram, hearing from you is my favorite part!!!

Ingredients

• 1/2 Lbs. rigatoni
• 8 oz. sliced mushrooms
• 8 oz. chopped spinach
• 8 oz. cherry tomatoes
• 2 Tablespoons each olive oil and butter
• 1/2 chopped yellow onion
• 3 tablespoons chopped garlic
• 4 cups prepared marinara sauce
• 1 cup parmesan cheese
• 2 tablespoons each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions
2. In a large saute pan saute the onions and garlic until tender and just beginning to brown
3.  Add the mushrooms cook until brown
4. Add the cherry tomatoes cook 10 minutes
5. Salt and pepper now
6. Add the prepared marinara sauce
7. Add the herbs, pasta and parmesan cheese
8. Toss in the drained pasta
9. Sprinkle with additional Italian parsley and parmesan cheese….ENJOY
10. And so on

Scallop Orzo Risotto

When it comes to Pasta, Summer is all about lighter ingredients, vibrant color and just picked freshness.

You’ll find all those flavors in this delicious  Scallops Orzo Risotto  with seared scallops. The beginning of June always makes me crave Pasta salads.

I know that pasta salads are normally a side dish, but add some protein and you have a complete satisfy dinner your whole family will love.

Pasta is my favorite go to when am stuck for a meal idea, it’s so versatile you can keep it simple for easy, quick weeknight family dinners or dress it up for Saturday night dinner with friends.

This toasted,  Scallop Orzo Risotto can be served hot, cold or at room temperature, making it an easy hands free meal, that  can be prepped ahead of time. You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the rescue.

That’s all it takes, adding  seared scallops to this  cold pasta recipe, to make a meal that is cause for celebration. and it can  made ahead of time in less than 30 minutes,but your family and friends will think it took hours

How to Make Scallop Orzo Risotto

Start by  searing the scallops then after removing the scallops toast the orzo in the same pan the scallops were sauteed in. If it needs more oil add 1 tablespoon of oil and 1 tablespoon of butter. Stir the orzo to brown it evenly,

then add all the liquid ingredients, cover the pan and cook the orzo until bite tender, fluff with a fork and refrigerate for a few hours. Mean while make the raw( crudo) sauce dip the scallops in the sauce remove, then mix in the cold orzo pasta.

Plate by laying the scallops over the Orzo, sprinkle with lemon zest, and Italian parsley.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram. Hearing for you guys is my favorite part,

Ingredients

• 1/2 Lbs. orzo pasta
• 1/2 Lbs large scallops
• 8 0z. chopped spinach
• 1 pint cherry tomatoes
• 1 cup parmesan cheese
• 1 cup chicken stock
• 1/3 cup fresh lemon juice
• 2 Tablespoons lemon zest
• 1 cup  reserved pasta water
• 2 tablespoons each butter and olive oil
• 3 Tablespoon chopped garlic
• 1/2 yellow onion chopped
• Salt and pepper to taste

• Instructions

1. Salt, pepper and pat scallops dry
2. In a large saute pan on medium heat the butter and olive oil
3. Saute the scallops until golden brown 3 minutes per side Remove set aside
4. In the same saute pan add the garlic and onion cook until tender and just beginning to brown
5. Add the orzo  and brown stirring
6. Add the chicken stock and reserved pasta water
7. Simmer covered 10 minutes
8. Cool completely
9.  In a bowl mix the   spinach, tomatoes  Italian parsley,  lemon zest, lemon juice, and parmesan cheese
10. Toss cooled orzo with the dressing mixture
11. Top with seared scallops
12. Sprinkle with additional Parmesan and Italian parsley

Roasted Vegetable Pasta Salad

Memorial day has always been the unofficial start of Summer for me, and Am kicking it off with this roasted vegetable pasta salad.

This Italian pasta salad  is full of good for you ingredients and everyone’s favorite one Pasta. It’s no secret I love pasta, I grew up with my mother making fresh pasta

almost daily.We lived on a farm in the hills of Tuscany, my mother and father worked the land and we reaped the rewards in the most fresh, delicious food.

I can remember my Mama up before dawn  dressed and standing at the counter rolling out the pasta dough on a wooden board my father make for her.

Yes, there’s nothing better then fresh pasta, but if your looking for quick and easy then store bought is the way to go. With thousands of shapes and brands you can find any kind your looking for, from fresh to dry and everything in between. At the restaurants the raviolis, gnocchi and lasagna are made by hand the rest are store bought and delicious.

Make It Yours

In this vegetable pesto pasta salad I used fusilli, the funny corkscrew shape pasta. But any shape pasta works in this recipe, even gluten free or whole wheat. What ever pasta you choose be sure not to over cook it .

Stop the cooking process by running cold water over the pasta. This whole recipe is customizable from the pasta shape to what kind of vegetables you use.

I  use what ever vegetables I have on hand in this recipe I put in a can drained chickpeas for crunch. The one thing I wouldn’t change in this recipe is the dressing,

the pesto vinaigrette makes the dish burst with vibrant color and fresh Summer flavors. This pasta salad is prefect for the warmer weather as a side dish or add some grilled shrimp or chicken and you have a prefect dinner any night of the night.

If you make this please leave me a comment and don’t forget to tag me on Instagram hearing from you is my favorite thing.

Ingredients

• 1/2 lbs. fusilli
• 1 zucchini sliced
• 1 red and 1 green bell pepper
• 2 ears of corn
• 1 can chickpeas drained
• 1 red onion
• 3 tablespoons chopped garlic
• 1 cup parmesan cheese
• 1 cup Italian dressing divided
• 1/4 cup prepared pesto sauce
• salt and pepper to taste

Instructions

1. Cook pasta according to package direction run under cold water
2. Preheat oven to 375
3. Mix Pesto sauce with the Italian dressing
4. Mix all of the ingredients with 1/2 cup of the Italian pesto dressing
5. Roast vegetables 20 minutes
6. Toss pasta and  vegetables with the resevered Italian pesto dressing
7. Sprinkle with Additional parmesan and 2 tablespoons chopped Italian parsley

Salmon Broccoli Fettucini

This salmon, broccoli fettucini is the best recipe when your craving Italian, and want quick and easy too. Pasta, salmon and broccoli tossed in a light creamy, lemony sauce, full of  delicious summer flavors.

When you need an easy 30 minute dinner make this pasta. It’s comfort food with a light and summery taste.

OK, so I know I post a lot of pasta recipes, but pasta is so versatile, you could have hundreds of combinations. At the restaurant on the menu, you pick, your pasta shape, sauce,and any extra add-ins.

By some estimates there are 600 distinct commercial brands of pasta shape, hundreds of  sauces, endless vegetables and protein combinations.

That’s why I post a lot of pasta recipes, when am stuck for a dinner idea it’s Pasta to the rescue. It’s not often you find a meal the whole family will like, when you do you’ll want to make it often.

Making Salmon Broccoli Fettucini

Start by cooking the pasta according to package direction, adding the broccoli the last few minutes of cooking. Drain the pasta and broccoli reserving two cups of the magical pasta water.

YES, pasta water is magical when added to pasta sauces, is’t natural starch thickens the sauce and adds flavor eliminating the need for added creams. Salt and pepper the salmon then cut it into cubes.

Brown the salmon then remove it from the pan to prevent overcooking, set it aside while making the sauce.

Put the rest of the ingredients in the pan scraping up all the brown bites, simmer for 10 minutes. Return salmon, broccoli and pasta to saute pan heat through, sprinkle with parsley and thyme….ENJOY If you make this recipe please leave me a comment and don’t forget to tag me on Instagram hearing from you is my favorite part. If you like salmon, you may want to try my Citrus Salmon

Ingredients

• 1/2 Lbs. Fettuccine
• 2 cups broccoli florets
• 1/2 Lbs. skinless salmon cut in medium chunks
• 2 Tbs. butter and extra virgin olive oil
• 2 cups pasta water
• 1 cup manufacturing cream
• 1 cup grated parmesan cheese
• 3 Tbs. chopped garlic
• 2 Tbs. grated lemon peel
• Juice from 2 lemons
• 2 Tbs. each Italian parsley and Thyme
• Pinch of nutmeg
• Salt and pepper to taste

Instructions

1. Cook fettuccine according to package directions  Add broccoli last 5 minutes and reserving two cups of the water
2. Salt and pepper the salmon pieces
3. In a saute pan bring oil and butter to a medium heat
4. Add onion and garlic saute until tender and just beginning to brown
5. Add salmon cook 5 minutes brown slightly and remove set aside
6. Add resevered pasta water, cream, parmesan, lemon juice, and lemon peel
7. Simmer 10 minutes
8. Toss, pasta, broccoli, salmon and herbs in the sauce……ENJOY

Pesto Pasta Primavera

This pesto, pasta, primavera is ever-changing, depending on what fresh vegetables you have on hand. The most important ingredient is fresh vegetables and good pesto sauce

You can use store bought or homemade pesto, I used homemade. There are a few staples in my kitchen I almost always have, one is marinara, the other is pesto.

The recipe for the pesto is  easy in a blender  mix 1 bunch of washed basil stems removed, add 1 cup parmesan, 1 cup toasted pine nuts  pour in 2 cups extra virgin olive oil.

Quick, easy, delicious and versatile is what make this healthy vegetarian meal prefect for weeknight family meals and it’s decant enough for Saturday night dinner with friends.

If you want a hearty  meal add chicken, shrimp or mix in any left overs. Change the shape of the pasta and the combination of add ins and you wouldn’t repeat the same meal for aleast a week.

You’LL Love this Pesto Pasta Primavera

Sure there’s a time for fancy plated, layered creations, that take hours to prepare, but for me, quick, easy, and delicious is what am looking for.

I want recipes that come together in less than an hour, most times less then 30 minutes.  This pesto, pasta primavera comes together in less than 30 minutes , but your family and friends will think it took much longer.

When am stuck for dinner ideas or company’s coming it’s pasta I turn to. You are going to love this pasta, it’s vibrant  colors and fresh flavors make this one of those meals you’ll want to make often.

If you make this please leave me a comment and don’t forget to tag me on Instagram, hearing from you is my favorite part!!!

Ingredients

• 1/2 Lbs. Fettuccine
• 1 cup broccoli florets
• 1 cup cherry tomatoes cut in half
• 1 cup fresh corn
• 1 onion chopped
• 2 cups chopped spinach
• 2 cups prepared pesto sauce
• 2 cups reserved pasta water
• 3 Tablespoons chopped garlic
• 3 Tablespoons each chopped Italian parsley and basil
• 1/4 cup parmesan cheese

Instructions

1. cook pasta according to package directions reserving 2 cups of pasta water
2. In a large saute pan in 2 tablespoons of  olive oil and 2 tablespoons of butter saute the onion and garlic until tender and just starting to brown
3. Add the vegetables salt and pepper now saute 5 minutes
4. Add pesto and pasta water simmer 5 minutes longer
5. Toss pasta in pesto sauce add herbs
6. Sprinkle with the parmesan cheese ….. Enjoy

Cauliflower Risotto

This cauliflower risotto is a great, easy meatless meal any day of the week. It starts with one head of cauliflower, paired with chickpeas, spinach, walnuts and apricots.

When you need an easy, colorful and delicious lunch or dinner make this vegetarian meal, if you feel you want to add meat you can add grilled chicken.

Leave it to me to came up with a dinner recipe that highlights cauliflower as the main ingredient. I love cauliflower. And am always thinking of ways to use it. Then the light bulb went off in my head, when I wanted to make a risotto, but I didn’t have rice,what I did have was a beautiful head of cauliflower.

Why not a cauliflower risotto, I mean cauliflower has gone from being a blah side dish to the super hero in recipes from pizza to cauliflower steaks. I wasn’t sure how it was going to come together , but I knew it was going to be delicious.

How To Make Cauliflower Risotto

Start with the cauliflower. It needs to be pulsed raw in the food processor in batches into rice like consistency. Cut some of the cauliflower by hand into small florets for varied texture.

This is an important step, you want the cauliflower rice like, over pulsing will give you mashed cauliflower. I knew if  I was going to make cauliflower into a risotto the cooking process had to be similar to cooking risotto.

First…..  use a large saute pan, cook the onions and garlic then add the cauliflower in batches to brown.

Second…. unlike risotto don’t add any liquid unless you want a looser consistency. in that case add 1 cup vegetable stock.

Let me just say as someone who isn’t vegetarian and thinks plain cauliflower can be a bit boring, I can confirm this cauliflower risotto is delicious, a prefect way to make the most of natural veggie ingredients

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram, hearing and seeing your creations from my recipes is my favorite part.

Ingredients

1 medium head cauliflower

1 medium onion chopped

3 Tablespoons chopped garlic

3 cups chopped spinach

1 15 oz. can chickpeas rinsed and drained

1 cup grated  parmesan cheese

1 cup each chopped walnuts and dried apricots

1/4 cup chopped Italian parsley

Salt and pepper to taste

Instructions

1. 1. Place cauliflower in a food processor in batches pulse coarsely to resemble rice
   2. In a large saute pan in the olive oil and butter saute the onion and garlic until tender and just starting to brown
   3. Add cauliflower cook until brown stirring occasionally about 10 minutes
   4. Add rest of ingredients  cook an additional 5 minutes
   5. Sprinkle with additional parmesan and Italian parsley