Add pasta and cook according to directions, then set aside after draining.
Then add roasted cauliflower florets to skillet.
Add spinach last, do not overcook spinach.
Ingredients of Pasta with roasted cauliflower, spinach and prosciutto
- You need 1 of medium cauliflower.
- You need 1 (16 oz.) of bag of spinach or fresh spinach.
- It's 4 slices of Prosciutto.
- Prepare 16 oz of Oreichette pasta.
- Prepare 1/3 cup of Parmigiana Reggiano cheese.
- You need of Salt.
- You need of Pepper.
- You need of Pepper flakes.
- It's 4 cloves of Garlic chopped.
- It's 4 tbs of Olive oil.
Pasta with roasted cauliflower, spinach and prosciutto instructions
- Preheat oven to 375 degrees. Then cut cauliflower into florets and place on baking sheet with 2 tbs olive oil and roast in oven for 20 min until golden brown, toss so they don't stick. Boil pot of water on stove for pasta. Add pasta and cook according to directions, then set aside after draining. In a large skillet add other 2 tbs. olive oil and saute garlic and prosciutto until golden brown. Then add roasted cauliflower florets to skillet. Add spinach last, do not overcook spinach..
- Add pasta to pan and mix all together. Add salt and pepper and pepper flakes to taste. Add parmesan cheese. Serve immediately with crusty Italian bread..
Add the white sauce to the pasta with the onions and spinach. Stir until the spinach has wilted, then add enough reserved water to make a silky. Remove from the oven - the pieces should be golden on one side - and turn the cauliflower over. Put some of the taleggio, a slice of prosciutto and a spoonful of crème fraîche on each cauliflower piece. Sprinkle with the gruyère, then return to the oven.
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