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Pasta Presto

A garlic-roasted cauliflower side dish turns into an easy pasta.

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At Jonesing For… the writer has a philosophy: that every good vegetable side can be tossed with pasta and served as a main course. How easy is that? It’s gotten me thinking about how amazing Fine Cooking vegetable leftovers could be as pasta: what about Roasted Brussels Sprouts with Wild Mushrooms and Cream, or Rainbow Chard with Parmesan, Pine Nuts and Basil? Anyone else have a perfect vegetable side for this?

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    DMickelsen | 12/09/2010

    Melissa Clark's vegetarian chopped liver (which is actually a mushroom-walnut pate that ran in our Jan/Dec. 2010 issue), is amazing tossed with papardelle or fettucine. Give it a try!

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