Orecchiette with Roasted Cauliflower, Arugula and Prosciutto

Load your plate with color and layers of flavor. Perfectly roasted cauliflower florets, the slightly peppery arugula, and the salty prosciutto make this a notable pasta dish. Comfort food pure and simple, the right recipe for a pasta night.

Yield: 4 servings

Time: 30 minutes

Ingredients:

US MeasuresMetric
  • 4 cups cauliflower florets
  • 2 cups cherry tomatoes
  • 3 Tbsp extra-virgin olive oil
  • freshly ground black pepper
  • 8 large fresh sage leaves
  • 4 large cloves garlic, peeled and thinly sliced
  • 6 thin slices prosciutto, about 3 oz
  • 12 oz dried orecchiette
  • 5 cups baby arugula lightly packed
  • 3/4 cup grated Parmigiano-Reggiano
  • 400 g cauliflower florets
  • 400 g cherry tomatoes
  • 3 Tbsp extra-virgin olive oil
  • freshly ground black pepper
  • 8 large fresh sage leaves
  • 4 large cloves garlic, peeled and thinly sliced
  • 6 thin slices prosciutto, about 85 g
  • 340 g dried orecchiette
  • 250 g baby arugula lightly packed
  • 75 g grated Parmigiano-Reggiano

Preparation:

Preheat the oven to 425°F /220°C.

In a bowl, toss the cauliflower, tomatoes, oil, sea salt, and pepper. Spread cauliflower and tomatoes in a single layer on a baking sheet. Roast, turning once or twice until the cauliflower begins to turn golden and tender, about 15 minutes. Remove cauliflower briefly from the oven and distribute the sage, garlic, and prosciutto between the cauliflower and tomatoes. Return baking sheet to the oven and roast for 5 minutes longer. Cauliflower should be “al dente” not too soft.

Cook the orecchiette according to package instructions. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower/ tomato mix, arugula, cheese, and enough pasta water to create a creamy sauce. Adjust seasoning to taste.

Leave a Comment

Your email address will not be published.

Scroll to Top