Spelt Pasta with Braised Cauliflower and Anchovies

I made a mish mosh of several recipes to come up with this one. Don't be freaked out by the little fishies. I only used 3 and they just melt away in the sauce to provide a slightly salty, nutty depth of flavor. I use spelt pasta (Vita Spelt brand) because I like it better than whole wheat pasta. It's got a nice nuttiness without the bitterness I get from whole wheat sometimes. The Monster and I really liked this dish served up with a big spinach salad.

Spelt Pasta with Braised Cauliflower and Anchovies:

1 medium head of cauliflower, cut into small florettes and washed
~3 Tbs olive oil, divided
1 Tbs unsalted butter
3 cloves garlic
3 anchovy filets
1/2 tsp red pepper flakes
~1/3 cup dry white wine
~1/3 low-salt organic chicken broth
~1 tsp small capers
1 hard boiled egg, chopped
lemon juice to taste (I probably used about 1/2 a lemon's worth)
Kosher salt to taste
freshly ground black pepper to taste
Freshly grated Parmesan cheese, I use a very fine cheese rasp.
~2 Tbs chopped Italian parsley
Spelt egg noodle pasta

Start a large pot of water for your pasta.
When this comes to a boil add the cauliflower and blanch for 2 minutes.
Remove with a slotted spoon or seive and set aside to drain.
Heat ~1-2 Tbs olive oil and 1 Tbs butter in a large skillet.
When good and hot add the cauliflower and saute for ~ 5 minutes, when it's starting to get some nice brown spots. Toss several times during saute, but don't stir too much or you won't get the nice carmelization.
Push the cauliflower to the sides of your pan and add either ~1 Tb more olive oil or butter plus your minced garlic, chopped anchovies, and red pepper.
Cook for about 1 minute or until fragrant.
Now toss the cauliflower together with the garlic mixture and add chicken broth, white wine and capers.
Start your spelt pasta at this point (only takes 6 minutes).
Cover and reduce heat to simmer for another 4-5 minutes, cooking until tender but not mushy.
Add the chopped egg, parsley, drained al dente noodles, Parm to taste (doesn't take too much), lemon juice, pepper and some salt if needed. Done!

Kitchen Sink Pasta

As in it's got a little bit of everything except...
Fridge cleaner meal here, and super tasty to boot, if a little homely in the picture. I had more than half a tub of ricotta left from the omelet cannelloni, so decided to use it up in a pasta dish. I'm afraid the amounts are going to be kind of wishy washy on this one...but basically if it sounds like it might be good in your pasta toss it in!

Kitchen Sink Pasta:

1 preternaturally large chicken breast, pounded to ~1/4", salted and peppered, pan sauteed in a little olive oil, and cut into ~1" pieces
~10 oz ricotta cheese
freshly grated Parmesan
freshly grated nutmeg
~10 oz fresh spinach, washed but not dried
2 zucchini, cubed and roasted with a little olive oil and salt at 400 til done.
2 roma tomatoes, cut into 8 pieces each, then roasted at 400 til they start to collapse.
~1/4 cup chopped sun-dried tomatoes in oil
1 large jarred roasted red pepper, chopped
brown rice elbows, or pasta of your choice
a bowl of the pasta water reserved
~1/4 cup packed torn fresh basil

After all your ingredients have been prepped, cook your pasta as per package instructions, making sure to reserve some of the cooking water.
In a small bowl, combine the ricotta and some Parm, freshly grated nutmeg, salt and pepper to taste.
In the same (still chickeny) pan you cooked the chicken in, add the still damp spinach and cover, cooking ~3-4 minutes, or until tender, then remove from heat.
Add ricotta mixture to spinach in the pan stirring to combine.
You can start to thin with some of the pasta water at this point.
Add the rest of the ingredients including the now cooked noodles until heated through.
Add more water until it's a consistency you're pleased with, adjust seasonings if needed, then enjoy the cheesy goodness.