Name: Pasta with Roasted Cauliflower and Prosciutto
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Ingredients for - Pasta with Roasted Cauliflower and Prosciutto

1. 1/2 medium cauliflower, cored and broken up into 3/4-inch florets (4+ cups) (see How to Cut and Core Cauliflower )

2. 1 pint cherry tomatoes

3. Extra virgin olive oil

4. Salt

5. Freshly ground black pepper

6. 1 1/2 teaspoons dried sage

7. 4 cloves large garlic

8. 4 ounces prosciutto

9. 8 ounces orecchiette pasta

10. 5 ounces baby arugula or spinach, cleaned and coarsely chopped

11. 1 cup Parmesan cheese, grated

How to cook deliciously - Pasta with Roasted Cauliflower and Prosciutto

1 . Stage

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

2 . Stage

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

3 . Stage

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.

4 . Stage

Boil pasta: uncovered (rolling boil) for 9-10 minutes until firm, but done (al dente). Reserve one cup of pasta liquid. Drain water from pot.

5 . Stage

Add cauliflower, tomatoes, arugula (or spinach), and Parmesan to the pasta: Stir in enough cooking water to moisten. Add salt and pepper to taste. Recipe adapted from Fine Cooking magazine.