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- 12 oz penne pasta
- 1 sweet onion
- 5 tablespoons olive oil
- 1 can drained artichoke hearts, chopped
- 3 1/2 cups washed & chopped cauliflower
- 1 tablespoon freshly washed & chopped parsley
- 1 tablespoon freshly washed & chopped basil
- 4 tablespoons half & half
- 1/4 teaspoon salt
- Cook the penne according to the instructions, set aside in a large bowl when done cooking.
- In a large pan, add 1 tablespoon olive oil and set the heat to medium.
- Chop the onion and caramelize for 7 minutes in the pan, stirring every minute or so (the onions will be light brown).
- To the pan add 2 more tablespoons of olive oil and the cauliflower, cooking and stirring every so often for around 15 minutes.
- Add the last 2 tablespoons olive oil, salt, artichoke hearts, half & half, basil & parsley then cook for another 7 minutes.
- In the bowl with pasta, stir in the cooked vegetables until the pasta is coated. Eat now or reheat and save for late – enjoy!
– Emily & Lyla 🙂