Whole Wheat Rigatoni with Roasted Cauliflower

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

Ingredients:

• 1 (1-pound) package DeLallo Whole Wheat Rigatoni
• 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
• Salt and pepper to taste
• 1/4 cup Pecorino Romano

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.

Serves 4 to 6 Printer-friendly version