Print Options:

Pasta with Cauliflower, Shallots and Lemon

Yields6 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

The strong roasted flavor of the cauliflower paired with lemon makes for a delicious smooth sauce, a healthy and delicious alternative to toss with pasta!

Pasta with Cauliflower, Shallots and Lemon

 1 head cauliflower, cut into florets
 2 shallots, peeled and left whole
 2 cups Rachael Ray All-Natural Vegetable Stock
 4 tbsp Colavita Extra Virgin Olive Oil
 zest and juice of one lemon
 ¼ tsp salt
 ½ tsp pepper
 1 lb Colavita Rigatoni
 Fresh parsley for garnish, minced
1

Pre heat your oven to 350°F.

2

Place cauliflower florets on a roasting pan and toss with 4 tablespoons of Colavita Olive Oil.  

3

Add shallots to the pan as well as salt and pepper.  

4

Roast for approximately 30 min, turning half way through the roasting process. The cauliflower should brown on the edges.

5

Remove the roasted cauliflower and shallots from the oven and place it in a blender. Pour in the vegetable broth, lemon juice and zest, and puree until smooth.  

6

Cook pasta according to directions on bag. Drain the pasta and reserving 1 cup of pasta water for thinning of the sauce.

7

Toss sauce and pasta together in a large serving bowl.  Garnish with fresh parsley and serve!

Nutrition Facts

Servings 6