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Pasta with Roasted Cauliflower and Prosciutto
Pasta with Roasted Cauliflower and Prosciutto
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Orecchiette pasta with roasted cauliflower, cherry tomatoes, prosciutto, arugula, and Parmesan - a deliciously balanced dish!
Ingredients:
  • 1/2 medium cauliflower, cored and broken up into 3/4-inch florets (4+ cups) (see How to Cut and Core Cauliflower )
  • 1 pint cherry tomatoes
  • Extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1 1/2 teaspoons dried sage
  • 4 cloves large garlic
  • 4 ounces prosciutto
  • 8 ounces orecchiette pasta
  • 5 ounces baby arugula or spinach, cleaned and coarsely chopped
  • 1 cup Parmesan cheese, grated
Instructions:
  • Preheat your oven to 425°F. Arrange cauliflower and tomatoes in a roasting pan, drizzle with olive oil, and season with salt and pepper. Roast for approximately 15 minutes until tender and lightly browned.
  • Fill a sizable pot with water and add 1 teaspoon of salt for every quart. Bring it to a rolling boil.
  • Combine garlic, sage, and prosciutto in a food processor until coarsely chopped. Toss cauliflower with the mixture and bake for an additional 5-7 minutes.
  • Cook the pasta in a pot of boiling water for 9-10 minutes until al dente. Remember to reserve one cup of pasta cooking liquid before draining the water.
  • Combine cauliflower, tomatoes, arugula (or spinach), and Parmesan with the pasta. Stir in enough cooking water to moisten, then season with salt and pepper to taste. Recipe inspired by Fine Cooking magazine.

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