Cauliflower Pasta With Ricotta Cheese Recipe

Name: Cauliflower Pasta With Ricotta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 2 tablespoons butter; 1 large onion, chopped; 2 large garlic cloves, finely chopped; salt and pepper; 1 bay leaf; 1/2 cup dry white wine; 1/2 cup chicken stock; 1 head cauliflower; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon lemon zest; 1 tablespoon finely chopped fresh rosemary; 1 lb rigatoni pasta; 1 cup ricotta cheese; 2 tablespoons fresh thyme, chopped; 1/2 cup romano cheese, grated

Servings: persons

1 tablespoon extra virgin olive oil
2 tablespoons butter
1 large onion, chopped
2 large garlic cloves, finely chopped
salt and pepper
1 bay leaf
1/2 cup dry white wine
1/2 cup chicken stock
1 head cauliflower
1/2 teaspoon crushed red pepper flakes
1 teaspoon lemon zest
1 tablespoon finely chopped fresh rosemary
1 lb rigatoni pasta
1 cup ricotta cheese
2 tablespoons fresh thyme, chopped
1/2 cup romano cheese, grated

1
Bring a large pot of water to a boil for pasta.
2
Heat olive oil in a Dutch oven over medium heat. Add butter and melt. Add onions and garlic to pan, and season with salt, pepper and bay. Stir and cook 8-10 minutes to soften.
3
Add wine to the pan, stir 1 minute then add stock.
4
Arrange cauliflower over onions and add crushed red pepper, lemon zest and rosemary to the pan.
5
Cover and cook 10 minutes, stirring occasionally. You don't want the cauliflower too mushy.
6
Drop pasta in boiling water after vegetables have been cooking 3-4 minutes. Cook pasta to al dente.
7
Add ladleful of starchy pasta cooking water to the vegetables.
8
Drain pasta and toss it into the pot with sauce. Stir in ricotta cheese, thyme and grated Pecorino. Season with salt and pepper, to taste.
9
Serve pasta in shallow bowls.

862

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 2 tablespoons butter, 1 large onion, chopped, 2 large garlic cloves, finely chopped, and more.

Yes, Cauliflower Pasta With Ricotta Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Pasta With Ricotta Cheese

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