Ricotta Cauliflower Cream Pasta w/ Toasted Garlic Bread Crumbs
- 3 cups Italian Bread, cubed
- 6 cloves garlic, rough chopped
- 1/3 cup Olive Oil
- 8 ounces Pasta
- 1 cup Ricotta Cheese
- 2 cups Cauliflower Florets, cooked
- 1/3 cup Parmesan Cheese, plus additional for serving
- 1/4 cup Fresh Parsley or Basil leaves, minced
- Sea or Kosher Salt and fresh Black Pepper
- Extra Virgin Olive Oil, for serving
- This recipe is vegetarian
- Produce
- Cauliflower florets, cooked (2 cups)
- Garlic, rough (6 cloves)
- Parsley or basil, Fresh leaves (1/4 cup)
- Cooking & Baking
- Olive oil (1/3 cup)
- Olive oil, Extra Virgin (1)
- Sea or kosher salt and fresh black pepper (1)
- Pasta & Grains
- Pasta (8 ounces)
- Bread & Baked Goods
- Italian bread (3 cups)
- Dairy
- Parmesan cheese (1/3 cup)
- Ricotta cheese (1 cup)
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Published April 15, 2010 (2 years ago).
8 people saved this recipe.
