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Rotini with Capers, Olives & Sun-Dried Tomatoes
A delightful and nutritious dish centered on perfectly cooked rotini pasta and lots of gorgeous vegetables. Chef Forgione combines the earthy flavors of a creamy puréed cauliflower sauce with the tanginess of capers, the brininess of olives, and the sweetness of sun-dried tomato, plus fresh tarragon and parsley for a pop of bright freshness. Topped with roasted cauliflower and broccoli, this pasta is perfect for a quick and satisfying weeknight dinner.
Nutritional facts
Protein
21g
Carbs
95g
Calories
780
Fat
38g
Ingredients
Cherry Tomato, Canola and Olive Oil Blend, Sun Dried Tomatoes, Extra Virgin Olive Oil, Oregano, Broccoli , Garlic Powder, Capers, Garlic, Lemon Zest, Heavy Cream, Kosher Salt, Pasta, Rotini, Crushed Red Pepper, Italian Parsley, Green Olives, Cauliflower
Reviews
4.0
Based on 216 reviews
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Stephanie Porricelli · 02/08/24
More Larry and Marc Forgione’s delicious meals
About Larry and Marc Forgione
At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
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