Can I just start this post off with…. I LOVE PASTA!! I mean I was raised in a Greek household, and if we didn’t have pasta at least twice a week, something was wrong. 😛 I have been experimenting in my small kitchen for quite some time trying to come up with unique pasta recipes. Some of you might have rememberred I shared an interesting Japanese-Italian Pasta recipe a while back. Surpisingly enough the flavors were outstanding. Check out the recipe below.

>>>>>>http://kouzounaskitchen.com/2014/10/26/japanese-italian-pasta-dish-happy-pasta-day/

This time I decided to combine a vegetable with my pasta, and the results were great! Something different, and a must try for those who love cauliflower. I added a nice tomato vodka cream sauce, and for the cream I used Chobani Greek yogurt.

Spaghetti Tomato Vodka Cream Sauce With Sauteed Garlic Cauliflower

Ingredients:

• 1 Tablespoon Extra Virgin Olive Oil
• 2 Cloves Garlic (minced)
• 1 White Onion (diced)
• 1 Head Of Cauliflower cleaned (chopped)
• 1 Can of crushed tomatoes
• 1 Tablespoon Vodka
• 1 Pound spaghetti
• 1 Cup of Plain Chobani Greek Yogurt
• Garnish: Parmesan Cheese/ Fresh Basil

Method:

1. Heat olive oil over medium heat, and add the garlic, onion, and cauliflower. Sautee for about three minutes, or until cauliflower has a golden color.
2. Add the tomatoes, and vodka, bring to a boil.
3. Cover, and simmer for 15 minutes.
4. Next, prepare the spaghetti according to the package directions.
5. Once the spaghetti is ready, drain, and add the pasta to the sauce.
6. Add the Greek yogurt, and mix to combine.
7. Serve with Fresh parmesan cheese & fresh basil.
8. I guarantee your taste buds will thank you!! 🙂

Kali Orexi!

Thank you to Chobani for letting us be a part of the #MadeWithChobani on Twitter!