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Lasagnette with Cauliflower and Broccoli

Ask for "mature Pecorino" or "Pecorino Sardo", which are hard cheeses. Alternatively, use Parmesan cheese.

Image of Lasagnette with Cauliflower and Broccoli
Ingredients

350g/12oz dried plain and tomato lasagnette (ruffle-edged ribbons)
Dash of olive oil, plus 75ml/5tbsp
225g/8oz small cauliflower florets
225g/8oz small broccoli florets
2 cloves of garlic, crushed
75g/3oz freshly grated Pecorino cheese
Pinch of freshly grated nutmeg
2tbsp chopped fresh parsley
Salt and freshly ground black pepper

Details

Serves: 6


Method

Bring a large saucepan of water to the boil and add the lasagnette with a dash of olive oil. Cook for about 10 minutes, stirring occasionally until tender. Drain and set aside, covered.


Bring two saucepans of water to the boil and add the cauliflower and broccoli florets. Cook for about 8-10 minutes, until tender. Drain and set aside.


Heat the olive oil in a frying pan and sauté the garlic for about 1 minute. Add the cauliflower, broccoli, lasagnette, about two thirds of the Pecorino cheese, nutmeg and parsley and season with salt and freshly ground black pepper. Mix well, then transfer to a warm serving dish and sprinkle with the remaining Pecorino cheese. Serve immediately. 

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