Pasta with Roasted Cauliflower and Ham
Elevate your pasta night with this irresistible Pasta with Roasted Cauliflower and Ham! This comforting yet elegant dish combines perfectly al dente penne or fusilli with oven-roasted cauliflower florets, bringing a golden, caramelized depth of flavor to the plate. Savory bites of browned diced ham add a delightful contrast, while a buttery garlic sauce ties it all together. Finished with a sprinkle of grated Parmesan and optional fresh parsley for an herby touch, this recipe is perfect for a quick yet indulgent weeknight dinner. It's easy to make in under 45 minutes, offering a delightful balance of textures and flavors in every forkful. Whether you're hosting family or looking for meal prep ideas, this pasta recipe is sure to become a favorite! Keywords: roasted cauliflower pasta, pasta with ham, easy weeknight dinner recipes, cauliflower and ham pasta.
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Recipe Information
Ingredients
- 12 oz Pasta (penne or fusilli)
- 1 head Cauliflower (medium-sized head, chopped into florets)
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Diced ham
- 3 cloves Garlic (minced)
- 3 tbsp Unsalted butter
- 0.5 cup Parmesan cheese (grated)
- 2 tbsp Parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper. Place the cauliflower florets on the sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Roast the cauliflower in the preheated oven for 20-25 minutes, stirring halfway through, until the florets are golden brown and tender.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced ham and cook for 3-4 minutes, stirring occasionally, until lightly browned.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
Lower the heat to medium-low and add the butter to the skillet. Let it melt, then stir in the roasted cauliflower and cooked pasta. Toss to combine.
If the pasta seems dry, stir in a little of the reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is achieved.
Stir in the grated Parmesan cheese and adjust seasoning with salt and black pepper as needed.
Serve immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 6309 mg | 274% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 15.5 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1455 mg | 112% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1936 mg | 41% | |
*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.
