Pasta with Cauliflower, Lemon & Olives Recipe
Roasted cauliflower, lemon zest and olives tossed with Orrichette pasta make a light but very flavorful dish. Cooked chicken added in makes a filling meal. Make enough for a cold pasta salad. We mixed the leftovers with a small amount of mayonnaise, white balsamic vinegar and some more chopped shallots for a flavorful pasta salad. Use your favorite pasta shape. I liked the orrichetti since they are the perfect shape to hold the cauliflower and sauce.
Ingredients
- 1 head cauliflower, trimmed and sliced into 1/2 inch slices
- olive oil
- 1 large shallot, diced
- zest and juice of one lemon
- 1 lb pasta shape - we used Orrichetti
- 1/2 cup green olives., pitted and sliced
- Cooked chicken, cut into cubes
- chopped parsley or basil, to garnish
- salt
- pepper
Directions
- Preheat oven to 350 degrees. Spread cauliflower on a large baking sheet. Drizzle with olive oil and sprinkle with salt & pepper. Roast until cauliflower is browned and beginning to caramelize, about 30 minutes. You can lower the oven temperature and roast for a longer period of time; whatever is convenient. When cool enough to handle, remove to a cutting board and cut into very small pieces. Set aside.
- To cook the pasta: Fill a large pot with water and bring to a boil. When the water comes to a boil add 2 tbsp salt and pasta. Cook according to the directions on the box, cooking until al dente or just past. I prefer the pasta well cooked if I'll be using some for a pasta salad. It gets firmer as it sits in the refrigerator.
- For the sauce: In a large saute pan heat 4 Tb olive oil over medium heat. The oil and pasta water will be the only Add shallot and saute until beginning to turn golden brown, about 3 minutes. Add olives and zest of the lemon and stir to blend. If adding chicken, now is the time to add it in to warm. Add about one half to 3/4 cup of the pasta water to the saute pan and stir to blend. when the pasta is cooked, add some directly to the saute pan and toss. Cook, tossing gently with tongs, until the pasta has absorbed some of the sauce and everything is hot. Taste for salt and pepper. Serve in pasta bowls, sprinkled with some chopped parsley or basil to garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 6 servings | |
| Calories 458 | |
| Calories from Fat 295 | 64% |
| Total Fat 32.66g | 41% |
| Saturated Fat 9.09g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 317mg | 13% |
| Potassium 397mg | 11% |
| Total Carbs 0.48g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.08g | 0% |
| Protein 38.37g | 61% |
