Hot rigatoni salad with cauliflower | Women's Weekly Food
Hot rigatoni salad with cauliflower - Quick & Easy dinner idea from Women's Weekly Food. Perfect for a tasty weeknight meal.
Ingredients
- 375 gram rigatoni pasta
- 1/3 cup (80ml) olive oil
- 5 clove garlic, coarsely chopped
- 1 1/2 cup (105g) stale breadcrumbs
- 350 gram cauliflower florets
- 350 gram broccoli florets
- 1/3 cup (80ml) lemon juice
- 1 cup coarsely chopped fresh flat-leaf parsley
- 1/2 cup (40g) toasted flaked almonds
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