One evening not long ago, I had about one hour to make dinner for the family—and eat—between getting home from one activity and going out to another. I improvised based on what was in the fridge rather than following a recipe. This was the result; everyone liked this simple dish so much that I was compelled to compose a recipe for it, and have followed it many times since.

　　

Ingredients

6 servings

　　10 to 12 ounces cavatappi or fusilli

　　2 tablespoons extra virgin olive oil

　　2 garlic cloves, minced

　　1 small head cauliflower, cut into small bite-size pieces

　　4 to 5 ounces baby spinach

　　1/4 cup oil-packed sliced sun-dried tomatoes

　　1/2 cup raisins

　　2 to 3 tablespoons minced fresh parsley

　　Salt and freshly ground pepper to taste

　　

Step 1

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

　　

Step 2

Meanwhile, heat 1 tablespoon of the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat until golden.

　　

Step 3

Add the cauliflower and about 1/2 cup water. Cover and steam, stirring occasionally, until the cauliflower is tender but still firm, 5 to 7 minutes.

　　

Step 4

Layer the spinach over the cauliflower and cover. Cook for just a minute or two, until wilted, then stir into the cauliflower.

　　

Step 5

Add the sun-dried tomatoes, raisins, parsley to taste, pasta, and the remaining tablespoon of olive oil. Stir together gently, then season with salt and pepper and serve.

　　

Menu Suggestions

Step 6

A lively legume dish is a nice way to complete this meal. Try it with Stewed Lentils with Soy Sausage (page 108) and a salad of mixed greens and tomatoes.

　　

Step 7

A bean salad makes for a good pairing. Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) is delicious with this.

　　

nutrition information

Step 8

Calories: 288

　　

Step 9

Total Fat: 7g

　　

Step 10

Protein: 10g

　　

Step 11

Carbohydrates: 52g

　　

Step 12

Fiber: 7g

　　

Step 13

Sodium: 70mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).