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.

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Orecchiette, Cauliflower and Proscuitto
Makes: 4 to 6  servings Prep 30 mins Start to Finish 30 mins


  • 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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)342,
  • Fat, total(g)16,
  • chol.(mg)5,
  • sat. fat(g)2,
  • carb.(g)41,
  • fiber(g)4,
  • pro.(g)16,
  • sodium(mg)606,
  • Percent Daily Values are based on a 2,000 calorie diet
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