Pasta with Roasted Cauliflower, Arugula & Prosciutto

• 22 January 2009

One afternoon while shopping at Whole Foods I picked up this magazine for the first time. I wondered how I'd never heard of it until that day...the photography was gorgeous and the recipes looked amazing. The cover itself featured a glazed chocolate cake with pomegranate seeds as a garnish. Gorgeous.

Anyway, I've been experimenting with a few recipes and found one that I absolutely love. My kids loved it, we loved it, it wasn't laborious and it was healthy...I can't imagine a better scenario for a weeknight meal. Conveniently enough I found packages of arugula and prosciutto in the exact measurements called for in this recipe. Very smooth. Also, don't let the cauliflower throw you off, it's delicious. My kids loved it roasted and honestly I couldn't get enough either. I followed the recipe almost exactly, but did change a couple of things....1) I added more pasta (16 oz instead of 12)...and 2) I added more Parmigiano-Reggiano. I couldn't resist. I probably put in about a cup or so...at least :)

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