Pasta with Roasted Cauliflower, Arugula & Prosciutto

Pasta with Roasted Cauliflower, Arugula & Prosciutto
Photo by Scott Phillips


  • Kosher salt
  • 4 large cloves garlic, peeled
  • 3 Tbs. extra-virgin olive oil
  • 5 oz. baby arugula (5 lightly packed cups)
  • 12 oz. dried orecchiette
  • 9 large fresh sage leaves
  • Freshly ground black pepper
  • + 4 more ingredients
    • 6 thin slices prosciutto (about 4 oz.)
    • 1 pint grape tomatoes
    • One-half medium head cauliflower, cored and cut into ¾-inch florets (3-½ cups)
    • ¾ cup grated Parmigiano-Reggiano

Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil. Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the caulifl...

View full recipe at Fine Cooking


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