Penne with roasted cauliflower
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
2 Tbsp, flat-leaf, chopped
1 Tbsp, drained and coarsely chopped
- Preheat oven to 450°F.
- 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.
- 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.
- Per serving: 1 1/3 cups