3 ounces cauliflower florets
1 Bring a large saucepan of water to the boil. Add cauliflower and broccoli. Cook for 1 minute. Using a slotted spoon remove cauliflower and broccoli from water. Refresh under cold running water.
3 ounces broccoli florets
8 ounces dried tagliatelle
1/3 cup olive oil
2 cloves garlic, crushed
1 small eggplant, cut into thin strips
1/2 red pepper, cut into thin strips
1/2 green pepper, cut into thin strips
2 tablespoons chopped fresh basil
freshly ground black pepper
grated parmesan cheese
2 Bring water back to the boil. Add tagliatelle. Cook following packet directions. Drain and keep warm.
3 Place oil and garlic in large frying pan over a medium heat. Cook, stirring, for 2-3 minutes or until garlic just starts to colour.
4 Add eggplant. Cook, stirring, for 4-5 minutes or until eggplant is tender.
5 Add red and green pepper and blanched cauliflower and broccoli. Cook, stirring, for 3-4 minutes or until heated through.
6 Add cooked tagliatelle, basil and black pepper to taste. Toss. Divide pasta mixture between serving bowls. Sprinkle with parmesan cheese.
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