26 April 2013

Cauliflower and Olives with Pasta

I must be on an Italian kick...

This is another simple pasta dish to cook on a busy weeknight when you're almost too hungry to cook (but you know it's never worth going to Burger King), or for an impromptu get-together when you'd prefer to spend your time visiting your friends, not sweating over the stove. Serve with copious amounts of wine.

Cauliflower and Olives with Pasta

Serves 6

1 pound whole wheat farfalle or other medium shape
1 large head cauliflower, broken down into bite-sized florets
1 cup mixed olives, pitted and roughly chopped
1 small red onion, chopped
1 lemon, sliced
1 teaspoon Italian seasoning
3 cloves garlic, minced
1 teaspoon salt
Fresh lemon juice and olive oil
Crushed red pepper flakes
¼ cup fine bread crumbs
handful fresh parsley, chopped

Cook the pasta in salted water according to package directions.

Meanwhile, line a rimmed baking sheet with foil or parchment paper.  Lay down lemon slices and then scatter cauliflower, olives, and onion evenly over lemon.  Roast in oven at 425°F 20 minutes or until onions are soft and cauliflower and lemon begin to brown.

Toss hot cooked pasta with the garlic, Italian seasoning, and lemon juice, olive oil, salt, and red pepper to taste.  Stir in roasted vegetables and serve with  parsley and bread crumbs sprinkled on top.