Pasta with Roasted Cauliflower
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Pasta with Roasted Cauliflower
Roasting heightens the sweetness of grape tomatoes, which compliments the spicy pepperoni in this food-in-a-flash dinner.
By Woman's Day Kitchen
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Nutritional Information
Calories 507
Total Fat 18g
Saturated Fat 5g
Cholesterol 22mg
Sodium 624mg
Total Carbohydrate 70g
Dietary Fiber 5g
Sugars --
Protein 19g
Calcium --
My Plate Inspired
pasta with roasted cauliflower tomatoes and pepperoni
Con Poulos
Serves: 4
Total Time: 30 min
Prep Time: 15 min
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
1 small (about 1 1/2 pounds) head cauliflower, cored and sliced 1/4-inch thick
2 tablespoon(s) olive oil
Kosher salt
Pepper
12 ounce(s) medium shells or other short pasta
1 pint(s) (small) grape tomatoes
3 ounce(s) pepperoni, very thinly sliced
1/2 cup(s) chopped fresh flat-leaf parsley
Directions
Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the cauliflower, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 12 minutes.
Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.
Add the tomatoes to the cauliflower, toss to combine, and roast for 6 minutes more. Scatter the pepperoni over the vegetables and roast until the cauliflower is golden brown and tender, 6 to 8 minutes more. Toss the pasta with the cauliflower mixture and parsley.
By Woman's Day Kitchen
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories 507
Total Fat 18g
Saturated Fat 5g
Cholesterol 22mg
Sodium 624mg
Total Carbohydrate 70g
Dietary Fiber 5g
Sugars --
Protein 19g
Calcium --
My Plate Inspired
pasta with roasted cauliflower tomatoes and pepperoni
Con Poulos
Serves: 4
Total Time: 30 min
Prep Time: 15 min
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
1 small (about 1 1/2 pounds) head cauliflower, cored and sliced 1/4-inch thick
2 tablespoon(s) olive oil
Kosher salt
Pepper
12 ounce(s) medium shells or other short pasta
1 pint(s) (small) grape tomatoes
3 ounce(s) pepperoni, very thinly sliced
1/2 cup(s) chopped fresh flat-leaf parsley
Directions
Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the cauliflower, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 12 minutes.
Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.
Add the tomatoes to the cauliflower, toss to combine, and roast for 6 minutes more. Scatter the pepperoni over the vegetables and roast until the cauliflower is golden brown and tender, 6 to 8 minutes more. Toss the pasta with the cauliflower mixture and parsley.
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