Pasta with Roasted Cauliflower, Lemon and Parsley Recipe
A lovely pasta dish, full of fresh flavors and roasted vegetables
Ingredients
- 1 large cauliflower, broken into florets, cut the florets in half if they're big.
- 2-4 cloves of garlic, skins on
- 2 medium onions, quartered
- Olive oil
- A sprinkling of red pepper flakes
- 2 lemons
- Chopped parsley
- 1 cup of toasted pine nuts
- 1/2 cup of black kalamata olives
- 2 tablespoons of unsalted butter
- Salt and pepper
- 1 box of your favorite pasta - I used orecchietti
Directions
- Heat the oven to 425F
- Place the cauliflower, onions and garlic cloves on a baking sheet. Pour over a tablespoon of olive oil, sprinkle with salt and pepper, the red pepper flakes and a handful of chopped parsley. Mix so that everything is lightly coated in the olive oil.
- Place in the oven and roast for approx 40-50 minutes. Stir around from time to time so that the veggies brown evenly.
- Meanwhile toast the pine nuts and set aside.
- In a large serving bowl place a large handful of chopped parsley, a good grinding of salt and pepper, a healthy gulg of olive oil, 2 tablespoons of butter and the juice and zest of two lemons.
- Chop the olives and add them to the serving bowl.
- Cook the pasta. Drain and pour into the serving bowl. Add the cooked cauliflower, onions and pine nuts and toss together.
- Check the seasonings and add more salt and pepper, lemon juice and parsley if required.
- Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 134 | 74% |
| Total Fat 15.81g | 20% |
| Saturated Fat 3.31g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 19mg | 1% |
| Potassium 338mg | 10% |
| Total Carbs 9.64g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.6g | 2% |
| Protein 4.06g | 6% |
