Pasta with Roasted Cauliflower and Prosciutto

Name: Pasta with Roasted Cauliflower and Prosciutto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 mediums cauliflower, cored and broken up into 3/4-inch florets (4+ cups) (see How to Cut and Core Cauliflower); 1 pint cherry tomatoes; 1 serving Extra virgin olive oil; 1 serving Salt; 1 serving Freshly ground black pepper; 2 teaspoons dried sage; 4 large cloves garlic; 113 grams prosciutto; 227 grams orecchiette pasta; 142 grams baby arugula or spinach, cleaned and coarsely chopped; 237 milliliters grated Parmesan cheese

The recipe Pasta with Roasted Cauliflower and Prosciutto can be made in about 50 minutes. This recipe serves 4. One serving contains 510 calories, 24g of protein, and 23g of fat. It works well as a pretty expensive main course. Head to the store and pick up sage, orecchiette pasta, spinach, and a few other things to make it today.

Instructions

Roast cauliflower and tomatoes: Preheat oven to 425°F.

Ingredients you will need

Cauliflower

Tomato

Equipment you will use

Oven

Lay out cauliflower and tomatoes in a roasting pan, coat with olive oil and sprinkle with salt and pepper. Roast until just lightly browned and cooked through, about 15 minutes.

Ingredients you will need

Salt And Pepper

Cauliflower

Olive Oil

Tomato

Equipment you will use

Roasting Pan

Bring a large pot of salted water to a boil (1 teaspoon salt for every quart of water).

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Add prosciutto mixture to cauliflower, return to oven: While water is heating, pulse garlic, sage, and prosciutto together in a food processor until coarsely chopped. Once cauliflower has browned lightly, remove from oven, toss cauliflower with garlic prosciutto mixture, and return to oven to cook for 5-7 minutes more.

Ingredients you will need

Cauliflower

Prosciutto