This is a tasty weeknight meal, very easy to make. Love how the flavors all come together. It’s delicious. It’s healthy. It is my personal recipe.
- 1 medium cauliflower
- 1 (16 oz.) bag of spinach or fresh spinach
- 4 slices Prosciutto
- 16 oz Oreichette pasta
- 1/3 cup Parmigiana Reggiano cheese
- Pepper flakes
- 4 cloves Garlic chopped
- 4 tbs Olive oil
Preheat oven to 375 degrees. Then cut cauliflower into florets and place on baking sheet with 2 tbs olive oil and roast in oven for 20 min until golden brown, toss so they don’t stick. Boil pot of water on stove for pasta. Add pasta and cook according to directions, then set aside after draining. In a large skillet add other 2 tbs. olive oil and saute garlic and prosciutto until golden brown. Then add roasted cauliflower florets to skillet. Add spinach last, do not overcook spinach.
Add pasta to pan and mix all together. Add salt and pepper and pepper flakes to taste. Add parmesan cheese. Serve immediately with crusty Italian bread.
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