Cauliflower Pasta with Ricotta Cheese
Elevate your pasta nights with this irresistible Cauliflower Pasta with Ricotta Cheese, a creamy, comforting dish that's both wholesome and indulgent. Roasted cauliflower florets bring a delightful caramelized flavor and tender texture, perfectly paired with al dente pasta and a luxuriously smooth ricotta and Parmesan cheese sauce. A burst of fresh lemon juice and garlic adds brightness, while chopped parsley provides a fresh, herbaceous finish. Ready in just 40 minutes, this easy recipe seamlessly combines simplicity and gourmet flair, making it perfect for busy weeknights or elegant dinner parties. Serve it as a standalone vegetarian main or alongside your favorite protein for a complete, satisfying meal.
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Recipe Information
Ingredients
- 12 oz Pasta (such as penne or rigatoni)
- 4 cups Cauliflower florets
- 3 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 tbsp Fresh lemon juice
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Pasta cooking water
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Spread the cauliflower florets on the baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly and roast for 20 minutes, flipping halfway through, until tender and golden brown.
While the cauliflower is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
In a large mixing bowl, combine the ricotta cheese, 3/4 cup of Parmesan cheese, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Add the cooked pasta to the bowl with the ricotta mixture. Toss to combine, gradually adding the reserved pasta water as needed to create a creamy sauce.
Add the roasted cauliflower and toss gently to incorporate.
Transfer the pasta to serving bowls. Garnish with the remaining Parmesan cheese and fresh chopped parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 4112 mg | 179% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 13.3 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2049 mg | 158% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1839 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
