Penne with Roasted Cauliflower

5
Total Time
40 min
Prep
10 min
Cook
15 min
Serves
6
Difficulty
Easy

Ingredients

pancetta

2 oz, diced (about 1/3 cup)

frozen cauliflower florets

12 oz, (1 bag), fresh, cut into 1 1/2-inch chunks

canned diced tomatoes

14½ oz, with basil and oregano, drained, juice reserved

uncooked whole wheat penne

8 oz

fresh parsley

2 Tbsp, flat-leaf, chopped

capers

1 Tbsp, drained and coarsely chopped

kosher salt

½ tsp

black pepper

¼ tsp

Instructions

  1. Preheat oven to 450°F.
  2. Sprinkle pancetta on heavy rimmed baking sheet; spread cauliflower on top to form single layer. Roast until pancetta is crisp and cauliflower is browned, about 15 minutes. Remove baking sheet from oven; add drained tomatoes and toss gently to combine.
  3. Meanwhile, cook penne according to package directions. Drain and return to pot. Add cauliflower mixture, reserved tomato juice, parsley, capers, salt, and pepper to penne; gently toss until mixed well. Divide cauliflower-pasta mixture evenly among 6 plates or large shallow bowls.
  4. Per serving: 1 1/3 cups

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