Don't underestimate this pasta. It is ravishingly good. The roasted garlic transcends this pasta into deeply flavored deliciousness and the oven-roasted cauliflower is fantastic in it's own right. All of the components of the silky, bright sauce combine to make
Servings:4 | Calories:755 | Total Fat:34g | Chol:10mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 34g
Sat Fat 6g
Total Carb 102g
24% Extra-virgin olive oil
13% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
2 heads garlic, papery skins removed, top quarter of heads cut off (on the pointy side of the garlic) and discarded 6 tablespoons plus 1 teaspoon extra-virgin olive oil 1 head cauliflower (about 1 1/2 pounds) 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon sugar 1 pound short pasta (such as fusilli, rotini or campanelle) 1/4 teaspoon red pepper flakes 2 – 3 tablespoons juice from 1 lemon 1 tablespoon fresh parsley leaves, chopped 2 ounces Parmesan cheese, grated or shredded (about 1 cup) 1/4 cup chopped walnuts, toasted
Directions : View recipe directions on melskitchencafe.com