Variety to Cooking Appetizing Pasta with roasted cauliflower, spinach and prosciutto
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To cook an unforgettable Pasta with roasted cauliflower, spinach and prosciutto, here are the ingridients needed:
- Prepare 1 of medium cauliflower.
- Provide 1 (16 oz.) of bag of spinach or fresh spinach.
- Use 4 slices of Prosciutto.
- Provide 16 oz of Oreichette pasta.
- Take 1/3 cup of Parmigiana Reggiano cheese.
- You need of Salt.
- Take of Pepper.
- Provide of Pepper flakes.
- Use 4 cloves of Garlic chopped.
- Take 4 tbs of Olive oil.
After readying the ingridients, now you are ready to make your appetizing Pasta with roasted cauliflower, spinach and prosciutto by following the guidances below:
- 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..
Fresh garlic, roasted cauliflower and zesty red pepper flakes turn a traditional baked ziti completely upside down. This savory and festive pasta with. Roasting the cauliflower brings out a deeper richness and dehydrates it slightly, helping to create a thicker, more pâté-like purée later. Soaking the pecans makes it easier to purée them to a smooth consistency. Soy sauce and brandy bring out a deep, meat-like savory flavor.
Recipe : Pasta with roasted cauliflower, spinach and prosciutto
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