Pasta with Roasted Cauliflower

My mom saw this recipe in a magazine and wanted me to make it. This is easy to put together and a great dinner. This comes from the August 2013 issue of Prevention magazine. 

-1/2 pound of pasta, small shape
-1 lb well chopped cauliflower
-1 red bell pepper
-1 onion
-2 Tbs minced garlic
-olive oil
-salt and pepper
-1 cup bread crumbs
-1 Tbs crushed red pepper
-parmesan cheese

Toss the cauliflower with olive oil and season well with salt and pepper. Roast at 425 for 20 minutes.

Meanwhile, heat two tablespoons of olive oil in a skillet and toast the breadcrumbs until golden brown. Add salt and pepper and remove the toasted breadcrumbs from the skillet.

Heat two tablespoons of olive oil in a skillet. Add the garlic, onions and red peppers. Saute until softened.

Cook the pasta according to package directions and drain (reserving one cup of pasta water).

Take the cauliflower out of the oven, remove the skillet from the heat and stir in the cauliflower and pasta. Stir in the pasta water. Add the breadcrumbs and stir to coat. Top with parmesan and crushed red pepper to serve.

This tasted good, the main flavor was the garlic. There was a good amount of vegetables in this and a nice amount of color. I took the leftovers to school the next day and I was impressed with how well it reheated (I was nervous about the breadcrumbs being soggy and gross). I would make this again



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