Cavatelli pasta, fresh
Tri-color cauliflower, florets, blanched
Carmellini beans, trimmed, blanched
Baby mixed squashes, blanched, halved
White wine, Chardonnay
Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free, as is
Unsalted butter, room temperature
Grana Padano cheese, grated
Garlic, roasted, puréed
- Fill a 4-quart stockpot halfway with water and bring to a boil. Season boiling water with salt, lower heat to a simmer, then add pasta and stir frequently. Cook until al dente, about 1–2 minutes, and drain, reserving some of the water. Set aside.
- While the pasta is cooking, in a large sauté pan over medium heat, add oil and heat until it shimmers in the pan. Carefully add cauliflower, beans, and squash and sear until caramelized, about 2 minutes. Deglaze with wine, reduce au sec (almost dry, add Vegetable Reduction, then add 3/4 cup of pasta water and mix well).
- Turn off the heat, add strained pasta, butter, cheese, parsley, and lemon zest; stir to emulsify sauce. Thin with more pasta water if necessary. Season to taste.
- In a small bowl, toss breadcrumbs and roasted garlic together. Season pasta with mixture.
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