Linguine with roasted cauliflower & cabbage

Ingredients

1/2 pkg whole wheat linguine

5 cups water

1 head of cauliflower-cut into flowerets

2 Tbs safflower oil

1/2 head napa cabbage-large dice

1 leek-sliced

1 cup carrots-cut into matchsticks

3 cloves garlic-pressed in garlic press

1 tsp garlic powder

1 tsp red pepper flakes

1/4 cup chives-minced

4 Tbs olive oil

salt/pepper to taste

Directions

1. Preheat oven to 400 degrees

2. Place cauliflower on baking sheet, coat with 1 Tbs safflower oil, and salt/pepper

3. Bake for 30 minutes, stirring halfway through

4. Meanwhile, bring water to a boil and cook pasta for 8 minutes, drain and coat with 3 Tbs olive oil

5. Saute leeks and carrots in the remaining safflower oil for 4 minutes

6. Add cabbage and saute for another 4 minutes, until it wilts

7. Add garlic powder, red pepper flakes, garlic, 1 Tbs olive oil, chives, and salt/pepper to taste :saute for 2 minutes

8. Mix the pasta with the vegetables and serve

I knew I wanted to make pasta tonight and that I had a bunch of veggies that I wanted to use up while they were still fresh. I love pasta for the fact that you can make it different every time and it is a blank slate for veggies. I bought some cauliflower at the farmer's market with my sister today and I thought it would be great roasted in the pasta. I love the way cauliflower tastes when it is roasted! I think that is the best way to serve it! It gets a nice brown crunch on the outside and an addicting flavor. I have also become a big fan of napa cabbage! I love the mild sweet flavor that it gives a dish and it also makes me feel good because it is so healthy for you. Personally, I would rather eat cabbage than a plate of collard greens and they have a similar vitamin content. I am still coming around to loving greens. I don't mind them in dishes, but by themselves they can sometimes be a little too bitter for me to call it love. But I won't give up on them yet. I just need to find a good recipe. When I made this recipe I actually made the whole package of pasta, even though I only used half of it with the veggies, because I like to have leftover noodles in the fridge for a quick lunch the next day.