Roasted Cauliflower Fettuccine

Photo: Johnny Autry; Styling: Mary Clayton Carl

Yield: Serves 4 (serving size: 1 1/4 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 12 Minutes
Total: 1 Hour, 4 Minutes

Nutritional Information

Amount per serving
  • Calories: 410
  • Fat: 13.6g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 19.3g
  • Carbohydrate: 55.7g
  • Fiber: 7.7g
  • Cholesterol: 20mg
  • Iron: 3.1mg
  • Sodium: 583mg
  • Calcium: 222mg

Ingredients

  • 1 head cauliflower, cut into florets
  • 3 tablespoons water
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 1/2 teaspoons olive oil, divided
  • 8 ounces uncooked fettuccine
  • 1 1/2 ounces pancetta or cured bacon, finely chopped
  • 1 1/2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons minced fresh garlic
  • 2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss. Arrange mixture on a baking sheet; bake at 400° for 40 minutes or until cauliflower is tender and golden, stirring twice. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
  3. 3. Heat a large skillet over medium heat. Add pancetta to pan, and cook for 5 minutes or until crisp, stirring frequently. Remove pancetta; set aside. Add remaining 2 1/2 teaspoons oil to drippings in pan. Add 1/2 cup reserved cooking liquid to drippings in pan; bring to a boil over high heat. Boil 30 seconds or until emulsified, stirring constantly with a whisk. Add rind, juice, thyme, and garlic to pan. Add pasta; toss. Remove from heat. Add cauliflower and pancetta; toss. Top with cheese. Serve immediately.
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