Orecchiette, Cauliflower and Proscuitto
Orecchiette means "little ears"--and that cup-like pasta shape is perfect for holding the vegetables and prosciutto in this vegetarian meal.
- 8 ounces dry orecchiette
- 2 tablespoons olive oil
- 1/2 head cauliflower, cut into small florets (about 3 cups)
- 1/4 teaspoon kosher salt
- 1 pint grape tomatoes
- 3 - 4 sage leaves
- 2 cloves garlic
- 4 ounces prosciutto (6 slices)
- 2 cups arugula, large leaves cut
- 1/3 cup grated Parmesan
1. Cook pasta in lightly salted water and drain, reserving 1/2 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.
2. In a food processor, chop garlic and sage. Add prosciutto and pulse to chop coarsely. (If you dont 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.
- Servings Per Recipe 4
- Fat, total(g)16,
- sat. fat(g)2,
- Percent Daily Values are based on a 2,000 calorie diet