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Рецепт Pasta with Cauliflower, Prosciutto, and Parmesan

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3 голоса | 3466 визитов

Our whole family enjoyed this flavorful pasta that I cooked tonight. Despite the chicken broth, this is a relatively dry pasta, but it is very flavorful. We added the crushed red peppers at the end because some of our kids can't take the heat, but I thought they added an important dimension. If your rushed for time, you can skip roasting the cauliflower and just saute it in the pan for about 8 minutes before adding the prosciutto. I like the roasted flavor though, so if you have time I'd recommend it.

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Порций: 6
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Ингредиенты

Cost per serving $1.03 view details
  • 3/4 cup coarse fresh bread crumbs (from 2 slices firm sandwich bread)
  • 1/4 teaspoon salt
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 extra large head cauliflower (3 lb), cut into 1-inch-wide florets (8 cups)
  • 3 oz sliced prosciutto, chopped (or substitute pancetta or bacon)
  • 6 garlic cloves, finely chopped
  • 1 1/2 cups chicken broth
  • 1 lb pasta (I used Barilla Plus Penne, but would be good with rotini, linguini, fettucini, or just about any pasta)
  • 1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon dried hot red pepper flakes (added or reserved till end if serving children)

Инструкции

  1. Preheat oven to 425 F. Combine cauliflower florets, salt, 3 Tbsp olive oil, and 2 cloves chopped garlic in a bowl and toss. Put on a baking sheet and roast for 30 minutes.
  2. Stir together bread crumbs, salt, and 1 tablespoon oil in a small bowl until combined well. Transfer to a large skillet and cook over medium heat, stirring, until crisp and golden, 3 to 5 minutes, then return to bowl.
  3. When the cauliflower is out of the oven, heat the remaining oil in a skillet over moderately high heat until hot but not smoking. Then sauté the prosciutto and cauliflower, stirring occasionally, for about 3 minutes. Stir in the remaining garlic and red pepper flakes and saute for 1 minute. Add the broth, reduce to simmer, and partially cover the pan. Stir occasionally until the cauliflower is tender, about 6 minutes.
  4. While the sauce simmers, cook the pasta in a 6- to 8-quart pot of boiling salted water , uncovered, until al dente, then pour into a colander to drain.
  5. Stir the parmesan into the sauce and simmer 1 minute.
  6. Toss pasta with the cauliflower mixture and parsley in a large bowl, then sprinkle with the bread crumbs. Serve with additional cheese.

Nutrition Facts

Amount Per Serving %DV
Serving Size 184g
Recipe makes 6 servings
Calories 524  
Calories from Fat 186 35%
Total Fat 21.06g 26%
Saturated Fat 3.44g 14%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 339mg 14%
Potassium 310mg 9%
Total Carbs 67.59g 18%
Dietary Fiber 3.4g 11%
Sugars 2.95g 2%
Protein 15.26g 24%
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Отзывы

  • John Spottiswood
    This is a lightly flavored pasta that really grew on me throughout the meal. I ended up having three helpings! Like many Italian pastas, the flavors combine so nicely to create a memorable taste.
    Этот рецепт был приготовлен/опробован мной!
    • Sissy37
      We love pasta so making this one real soon. I kind of like my pasta on the drier side.

      Комментарии

      • ShaleeDP
        17 декабря 2012
        I am definitely going to try this recipe. I am a pasta lover! Another variety to add to my choices :)

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