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Whole-Wheat Rigatoni with Roasted Cauliflower

Rigatoni with Roasted Cauliflower

Name: Rigatoni with Roasted Cauliflower
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 (1-pound) package DeLallo Rigatoni Pasta; 1 head cauliflower; 1/2 cup DeLallo Extra Virgin Olive Oil; 2 cloves garlic, minced; 1/2 cup white wine; Cherry tomatoes, halved; 1/4 cup chopped Italian flat-leaf parsley, chopped; DeLallo Sea Salt Grinder and pepper to taste; 1/4 cup DeLallo Grated Romano Cheese

Savory, roasted cauliflower is the perfect complement to sauteed cherry tomatoes, garlic and the hearty, healthy goodness of our whole wheat pasta.

Image of rigatoni with roasted cauliflower

Prep Time

5min
Cook Time

30min
Total Time

35min
Serving Size

4-6

Category Title Pasta
Cuisine Type Italian
Level Simple

Recipe By: Delallo

Ingredients

1 (1-pound) package DeLallo Rigatoni Pasta
1 head cauliflower
1/2 cup DeLallo Extra Virgin Olive Oil
2 cloves garlic, minced
1/2 cup white wine
Cherry tomatoes, halved
1/4 cup chopped Italian flat-leaf parsley, chopped
DeLallo Sea Salt Grinder and pepper to taste
1/4 cup DeLallo Grated Romano Cheese

Directions

Preheat oven to 350˚F.
Bring a large pot of salted water to a boil.
Line a baking sheet with aluminum foil. Cut cauliflower into florets. Arrange the florets evenly on foil, drizzling with 1/4 cup of olive oil. Roast for 10 to 15 minutes until browned.
Add pasta to boiling water and cook for about 8 minutes, or until al dente.
Meanwhile, in a large saucepan on medium heat, sauté garlic and 1/4 cup of olive oil for approximately 2 minutes, or until garlic becomes golden. Add white wine and continue to sauté until wine reduces, about 2 more minutes.
Drain pasta, reserving 1/2 cup of pasta water.
Add cherry tomatoes to saucepan and toss with cooked rigatoni, cauliflower and parsley. Salt and pepper to taste. Sauté together for about 2 more minutes for the best flavor. Add reserved pasta water, if needed, to thicken sauce.
Top with grated Pecorino Romano.