Wednesday, October 24, 2012

Roasted Cauliflower Fettuccine

Yum

Well, we survived vacation! It was awesome to go see our families, especially since its been a year and a half since we have seen some of them. We had a lot of fun shopping, eating, laughing and talking. And shopping. You know its a good vacation when you leave with one large suitcase + a small carryon and return with TWO HUGE STUFFED suitcases, a guitar case, and a bulging carryon. I think Ladybug got spoiled in the clothing and shoe department while we were with family, haha! She loved spending time with everyone, especially helping Grandma and the Aunts baking in the kitchen!



I think it is going to take us the rest of the week to recover - not only do I have a toddler to get back on a semi-normal schedule, but I have 37 million loads of laundry to do. And then there is our poor digestive systems to regulated too. Oh man, did we abuse them. But everything was soo delicious, and we had to get our fill of Chipotle, Starbucks, Gates, Gram's no bake cookies, and Zombie Burger. No joke, I gained 5 pounds. I heard Joel grumbling when he weighed himself this morning, too, but he won't tell me how much he gained. We will definitely be subsiding on produce this week and nothing else! :) 




Roasted Cauliflower Fettuccine (Cooking Light, September 2012)
1 head cauliflower, cut into florets
3 TBSP water
1/4 tsp salt
1/4 tsp pepper
4 1/2 tsp olive oil, divided
8 ounces uncooked fettuccine
1 1/2 ounces pancetta, finely chopped
1 1/2 tsp lemon zest
1 TBSP lemon juice
2 tsp chopped fresh thyme
2 cloves garlic, minced
2 ounces parmesan cheese, shredded

Preheat oven to 400F.
Combine the cauliflower florets, water, salt and pepper.
Drizzle with 2 tsp olive oil and toss to combine.
Arrange the mixture on a baking sheet and bake for 40 minutes, until the cauliflower is tender and golden (stir twice during baking).
Cook the pasta according to package directions, omitting the salt and fat in the water - reserve 1/2 cup of the pasta water before draining.
Heat a large skillet over medium heat.
Add pancetta to pan and cook for 5 minutes, or until crisp, stirring frequently.
Remove the pancetta and set aside.
Add the remaining 2 1/2 tsp oil and the 1/2 cup pasta water to the pan.
Bring to a boil over high heat, for 30 seconds, whisking constantly.
Add the zest, juice, thyme and garlic to the pan.
Add pasta and toss to coat.
Remove the pan from heat.
Add in the cauliflower and pancetta and toss.
Top with cheese and Enjoy! 

4 comments:

  1. Sounds like a good vacation! :)

    Mm, I love roasted cauliflower but have never paired it with pasta!

    ReplyDelete
  2. Yum - that looks fresh and delicious!! I'm so glad that you had such a great vacation, and I'm super glad you're all home safe and sound :)

    ReplyDelete
  3. This sounds like a lovely fall pasta dish! I love cauliflower.

    ReplyDelete
  4. What a great recipe to get back in to healthy eating with.

    ReplyDelete

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