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| Penne With Baby Cauliflower, Olives And Capers March, 2002  Serves 6 / This light and refreshing dish is equally good cold and makes a fine take-along dish for a picnic.1 tablespoon salt 1 pound penne pasta 1/2 pound baby white cauliflower, leaves and stems trimmed 1/2 pound baby purple cauliflower, leaves and stems trimmed Vinaigrette 2/3 cup Greek olives, pitted and sliced 1/4 cup capers, drained 3/4 cup olive oil 3/4 cup lemon juice 2 cloves garlic, crushed 1 teaspoon dried oregano 1. Mix all vinaigrette ingredients and set aside. 2. Fill a large pot with salted water and bring to a boil. Add pasta; cook until nearly al dente. Add cauliflower and cook another 2-3 minutes until pasta and vegetables are just tender. 3. Drain pasta and vegetables and place in a shallow serving bowl. Pour vinaigrette over pasta and toss well. Calories 550,Fat 31,Perfat 49,Cholesterol 0,Carbo 62,Protein 11 |