Fettucine with Caramelized Cauliflower

Thursday, June 24, 2010

At one of our local farmer's markets, there is a vendor that sells homemade pasta. They have a bunch of different "flavors" of pasta, including a cracked pepper variety. They also hand out recipes to go with the pastas, and this recipe is intended for the cracked pepper flavor. However, we've made it with both the specialty pasta and regular fettucine, and it's delicious both ways, so I figured I'd share!

The lemon, parsley, and crushed red pepper mixture doesn't seem like a lot, but it coats quite a bit of pasta, and the caramelized cauliflower helps give everything plenty of flavor. This is light and delicious, perfect for a summer evening.

Fettucine with Caramelized Cauliflower
(Source: Farmer's Market Vendor!)

- 1 lb. fettucine
- 4 tbsp. olive oil
- 1 small cauliflower, sliced into small pieces
- 1 cup fresh italian parsley
- 1 tbsp. grated lemon zest
- 1/2 tsp. red pepper flakes
- parmesan cheese, for topping

1. Start pasta water and preheat oven to 475 degrees.

2. Toss cauliflower in 2 tbsp. olive oil and spread out on an olive oil greased baking sheet. Season with coarse salt and freshly ground black pepper.

3. Roast cauliflower in oven on top rack for 16-20 minutes or until browned.

4. In food processor, combine parsley, lemon zest, and 2 tbsp. olive oil to make a chunky "sauce."

5. Cook pasta according to package directions; drain. Toss the cooked pasta with the cauliflower, parsley mixture, and red pepper flakes in a serving bowl.

6. Top with grated parmesan cheese and serve.


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