Parmigiano Rigatoni With Caulflower

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   1. Preheat the broiler. Bring a large pot of salted water to a boil. In a meduin skillet, heat 1 tablespoon of olive oil. Add the garlic and cook over very low heat until lightly golden, about 3 minutes. Add cream and simmer until thickened slightly, 2 minutes, Season garlic cream with sal7t and pepper

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   2. Cook rigatoni until al dente; about 6 minutes before rigatoni is done, add the cauliflower florets to the pot. Drain reserving 1 cup of pasta water.

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   3. Return regatoni and cauliflower to the pot. Add the garlic cream, the prosciutto, parm, and 2 tablespoons pasta water. toss until pasta is cooked - 2 to 5 minutes.

* Per serving · 4 servings · Values may vary.

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