A Night In Tunisia Pasta

1. 1

   Boil pasta until al dente in heavily salted water. Reserve cup of pasta cooking water.

2. 2

   Mix dry spices and garlic with broccoli and cauliflower in bowl. Coat broccoli and cauliflower with most of harissa paste, reserving rest.

3. 3

   Pre-heat oven to 450. Put florets in pan and cook, stirring once, until florets are tender and beginning to crisp, about 25 minutes. Mix pasta with florets and remaining harissa, slowly adding a tablespoon or two of reserved pasta water as necessary to thin sauce. Taste for salt. Serve with dollop of ricotta and passing parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.