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Yesterday was a back-breaking, sunburned day of harvesting my winter garden and putting in the summer one. But the spoils included some heavenly purple cauliflower that begged to be roasted with garlic and herbs and tossed with pasta (well in my head they wanted to!). This is a very light pasta (but with bold flavors and colors!) that creates its own sauce from the water the pasta is cooked in plus the oils from the pine nuts and sun-dried tomatoes. Certainly you can use any color of cauliflower and spinach in exchange for arugula. For a gluten-free recipe, use corn or rice pasta.
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Whole Wheat Penne with Roasted Cauliflower

April 25, 2010

60 min or less total, fall, gluten-free, main

Yesterday was a back-breaking, sunburned day of harvesting my winter garden and putting in the summer one. But the spoils included some heavenly purple cauliflower that begged to be roasted with garlic and herbs and tossed with pasta (well in my head they wanted to!). This is a very light pasta (but with bold flavors and colors!) that creates its own sauce from the water the pasta is cooked in plus the oils from the pine nuts and sun-dried tomatoes. Certainly you can use any color of cauliflower and spinach in exchange for arugula. For a gluten-free recipe, use corn or rice pasta.

Information

Servings: 4
Time: 40 minutes active and in total
Price: ~$12.25 total; ~$3.05 per serving
Nutrition (per serving):
Calories: 512.1
Protein: 25.6g
Fat: 6.5g
Saturated fat: 6.5g
Carbohydrates: 57.8g
Fiber: 8.7g
Sodium: 790.3mg
Cholesterol: 15.8mg
High In:
Good Source:
Low In:

Ingredients

  • 4 cups cauliflower, chopped (from 1 medium head)
  • 1 Tbsp EVOO
  • 1 Tbsp plus 1/2 tsp salt, divided
  • 1 tsp black pepper
  • 1 Tbsp fresh sage
  • 4 garlic cloves
  • 8 oz whole wheat penne (or other shape you prefer)
  • 1/2 cup pine nuts, toasted
  • 4 oz arugula, washed and dried
  • 1 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1 cup parmesan cheese, grated

Preparation

  1. Preheat oven to 425 degrees. Lay chopped cauliflower on a sheet pan coated with cooking spray. Toss with EVOO and 1/2 tsp salt and 1 tsp pepper. Roast until lightly browned, about 15 minutes.
  2. Meanwhile, put a large pot of water on medium heat and add 1 Tbsp salt.
  3. Process sage and garlic in a food processor and when the cauliflower are lightly browned, remove from the oven, toss with sage-garlic mixture and return to the oven for 5 more minutes. Remove from oven.
  4. When pasta water comes to a boil, add penne and cook until al dente, about 9-10 minutes.

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