TLC Cooking "Pasta with Roasted Garlic and Olive Oil Sauce"

Pasta with Roasted Garlic and Olive Oil Sauce

Planet Green

YIELD 4 to 6 servings

INGREDIENTS

1 pound	dried linguine
1/4 cup	extra virgin olive oil
1	head roasted garlic, cloves squeezed out
1 cup	roasted cauliflower
1 cup	shiitake mushrooms
1 cup	blanched green beans
Salt and freshly grated black pepper, to taste
1/3 cup	chopped fresh parsley
1/4 cup	chopped fresh basil
1/2 cup	grated Parmigiano Reggiano, as desired, optional

PREPARATION:

In a large saucepan, cook pasta in salted water according to package directions until al dente. Strain in a colander, reserving about 1/2 cups of the pasta water and set both the pasta and water aside.
While pasta is cooking, heat the olive oil in a large skillet over low heat. Add the roasted garlic, cauliflower, mushrooms and green beans. Season with salt and pepper.
When the pasta is al dente and has been drained, add it to the skillet along with pasta water and the parsley, and basil. Toss to Combine. Add the grated cheese to taste.
This recipe was featured on the Triple Play Episode of Emeril Green.

This recipe appears in: Pasta

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