Penne With Roasted Cauliflower And Garlic-Bacon Crumbs Recipe

Name: Penne With Roasted Cauliflower And Garlic-Bacon Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces penne pasta; 1 medium head cauliflower, separated and cut into bite-sized pieces; 6 scallions, cut into 1-inch pieces; 8 large plum tomatoes, seeded and cut into bite-sized pieces; Extra virgin olive oil; 3 slices thick-cut bacon, cut into 1/2-inch pieces; 2 tablespoons onion, finely chopped; 4 to 5 cloves garlic, finely chopped (2 to 3 teaspoons); 2/3 cup panko crumbs or fresh bread crumbs; 1/4 cup flat leaf parsley, chopped; Salt and freshly ground black pepper; Romano or Parmesan cheese for grating

Servings: persons

10 ounces penne pasta
1 medium head cauliflower, separated and cut into bite-sized pieces
6 scallions, cut into 1-inch pieces
8 large plum tomatoes, seeded and cut into bite-sized pieces
Extra virgin olive oil
3 slices thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons onion, finely chopped
4 to 5 cloves garlic, finely chopped (2 to 3 teaspoons)
2/3 cup panko crumbs or fresh bread crumbs
1/4 cup flat leaf parsley, chopped
Salt and freshly ground black pepper
Romano or Parmesan cheese for grating

1
Preheat the oven to 400u00b0F and put a pot of salted water on to boil for the penne.
2
Spray 2 baking sheets with nonstick spray and arrange the cauliflower on one and the scallions and tomatoes on the other. Drizzle the veggies with a little bit of olive oil, then season lightly with salt and pepper. Place the cauliflower in the oven first and roast for ten minutes. Remove and turn the pieces for even browning.
3
Return to the oven along with the tomato-scallion tray and roast until the cauliflower is tender when pierced with a knife and the tomatoes and scallions begin to brown, about 8 to 12 minutes. Remove from the oven and set aside.
4
While the vegetables roast, add the pasta to the boiling water and make the garlic-bacon crumbs. Cook the bacon in a large pan until crisp. Transfer to a paper towel-lined plate. Drain the excess fat from the pan, but don't wipe it out.
5
Add about 2 tablespoons of olive oil and heat over medium heat. Add the onion and cook until soft, about 1 minute. Add the garlic and continue cooking until soft and fragrant, about 1-1/2 minutes (do not allow it to brown). Add the crumbs and cooked bacon and continue cooking for another minute, until the crumbs are very lightly toasted. Remove from the heat and add the parsley.
6
Drain the pasta and return it to the pan. Add the roasted vegetables, drizzle with a little olive oil and and toss to combine. Add the garlic-bacon crumbs and toss again. Season to taste with salt and freshly ground black pepper. Divide the pasta between 4 plates, grate some cheese on top and serve.

642

kcal

Calories

Fat

107

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 12 ingredients. The key ingredients include: 10 ounces penne pasta, 1 medium head cauliflower, separated and cut into bite-sized pieces, 6 scallions, cut into 1-inch pieces, 8 large plum tomatoes, seeded and cut into bite-sized pieces, and more.

Yes, Penne With Roasted Cauliflower And Garlic-Bacon Crumbs 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.

Penne With Roasted Cauliflower And Garlic-Bacon Crumbs

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