Spaghetti with Roasted Cauliflower & Crispy Prosciutto

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Tender, roasted cauliflower florets tossed with whole wheat spaghetti, crispy strips of prosciutto, fresh herbs, and a super simple shallot-white wine sauce.  My Spaghetti with Roasted Cauliflower & Crispy Prosciutto is a lovely pasta that is irresistibly tasty and full of fall flavors.

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Spaghetti with Roasted Cauliflower & Crispy Prosciutto

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy

Ingredients:

  • 1 lb. whole wheat spaghetti
  • Extra virgin olive oil
  • Salt & pepper
  • 1 head of cauliflower, cut into individual florets
  • 2 oz. thinly sliced prosciutto, cut into strips
  • 2 Tablespoons unsalted butter
  • 1 teaspoon anchovy paste
  • Crushed red pepper flakes
  • 3 shallots, peeled and thinly sliced
  • 1 clove of garlic, minced
  • ½ cup dry white wine
  • Fresh basil and fresh Italian parsley
  • Parmesan cheese, grated

Directions:

  1. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper; one for the cauliflower and the other, the sliced prosciutto. Place the florets in a single layer on one baking sheet and the prosciutto strips on the other. Drizzle olive oil over the florets and season them with a pinch of salt and pepper.
  2. Roast the cauliflower for 25 minutes, turning once, until they are tender and lightly caramelized. Roast the prosciutto strips for 18-20 minutes, or until crispy and browned.
  3. In the meantime, bring a large pot of salted water to a boil. Drop in the spaghetti and cook according to the package directions—about 10-12 minutes, or until al dente. Drain and place in a large mixing bowl.
  4. To make the sauce, place 1 Tablespoon of olive oil, the butter, the anchovy paste, and a pinch of crushed red pepper flakes in a straight-sided saute pan. Heat over medium heat until the butter is melted. Add in the shallots and garlic and cook, stirring often, for 5-7 minutes or until the shallots are tender. Add in the white wine, season the sauce with ½ teaspoon salt and ¼ teaspoon of black pepper, and cook over low heat for 10-12 minutes. Toss the roasted cauliflower and the white wine sauce with the cooked pasta. Top each plate of pasta with fresh herbs, the crispy prosciutto and a grating of cheese.

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