Orecchiette, Cauliflower and ProscuittoOrecchiette, Cauliflower and Proscuitto Recipe
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Orecchiette means "little ears"--and that cup-like pasta shape is perfect for holding the vegetables and prosciutto in this vegetarian meal.
Ingredients
- 8 oz dry orecchiette
- 2 Tbsp olive oil
- 1/2 head cauliflower, cut into small florets (about 3 cups)
- 1/4 tsp kosher salt
- 1 pint grape tomatoes
- 3 to 4 sage leaves
- 2 cloves garlic
- 4 oz (about 6 slices) prosciutto
- 2 cups arugula, large leaves cut
- 1/3 cup grated Parmesan
- Cook pasta in lightly salted water and drain, reserving cup of cooking water. Transfer pasta to a large bowl and cover. Meanwhile, heat oil in a large nonstick skillet over medium-high heat, then add cauliflower and tsp salt. Cook 8 min and add tomatoes; continue cooking, turning occasionally, until cauliflower is golden and tomatoes break apart, 3 to 4 min more. Transfer to bowl with pasta and cover.
- In a food processor, chop garlic and sage. Add prosciutto and pulse to chop coarsely. (If you don't have a food processor, chop sage and prosciutto with a knife.) Transfer mixture to skillet and cook, about 3 min. Add to pasta, along with arugula and Parmesan, and toss. Add a bit of reserved pasta water to moisten. Makes 4 to 6 servings.
- Calories 342, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 606 mg, Carbohydrate 41 g, Fiber 4 g, Protein 16 g.
- Percent Daily Values are based on a 2,000 calorie diet
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