Penne with roasted cauliflower
5
Points®
Total time: 40 min • Prep: 10 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
We love this easy, hearty, whole wheat penne pasta recipe because it features such a variety of flavors and textures, from crispy, salty pancetta to browned and softened cauliflower, fresh flat-leaf parsley, briny capers, and canned diced tomatoes. After you let the pancetta and cauliflower soften and get to know each other in the oven, you simply add the drained tomatoes and toss it all together to form a hearty, pleasantly chunky sauce. You can substitute broccoli for the cauliflower or whatever herbs you like for the parsley to keep this versatile recipe on rotation as a satisfying, go-to weeknight meal.
Ingredients
Pancetta
2 oz, diced (about 1/3 cup)
Frozen cauliflower
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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