Penne with Roasted Cauliflower
Elevate your weeknight pasta game with this Penne with Roasted Cauliflower, a simple yet flavor-packed dish that’s both hearty and refined. Tender penne pasta is tossed with golden, caramelized cauliflower florets roasted to perfection, then infused with the irresistible aroma of sautéed garlic and a hint of zesty lemon. A touch of Parmesan cheese and fresh parsley complete this dish, creating a light, citrusy sauce that balances rich, nutty notes. Perfect for a vegetarian dinner or an easy side, this recipe comes together in under 45 minutes. Whether you’re seeking comfort food or a wholesome, veggie-forward meal, this pasta delivers in every bite.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 head cauliflower
- 4 tbsp olive oil
- 4 garlic cloves
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and place them on the baking sheet.
Drizzle 2 tablespoons of olive oil over the cauliflower, and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Toss to coat evenly.
Roast the cauliflower in the preheated oven for 25-30 minutes, turning halfway, until golden brown and tender.
Meanwhile, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
While the pasta cooks, thinly slice the garlic cloves. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the sliced garlic to the skillet and sauté for 1-2 minutes until fragrant and lightly golden. If desired, stir in the red pepper flakes for a hint of heat.
Add the roasted cauliflower to the skillet and toss with the garlic.
Reduce the heat to low and stir in the cooked penne pasta. Add the reserved pasta water a few tablespoons at a time to create a light sauce.
Stir in the lemon juice, lemon zest, and half of the Parmesan cheese. Mix until well combined.
Taste and adjust seasoning with additional salt and pepper, if needed.
Divide the pasta among serving bowls. Garnish with the remaining Parmesan cheese, fresh parsley, and an extra drizzle of olive oil, if desired.
Serve immediately and enjoy your Penne with Roasted Cauliflower!
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3460 mg | 150% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 12.8 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1066 mg | 82% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2711 mg | 58% | |
*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.
