Vegetarian

Cavatappi With Roasted Cauliflower and Tomatoes is for Dinner.

Cavatappi With Roasted Cauliflower and Tomatoes takes several minutes to prepare.

Cavatappi With Roasted Cauliflower and Tomatoes takes several minutes to cook.

Cavatappi With Roasted Cauliflower and Tomatoes makes 6 servings.

The ingredients for Cavatappi With Roasted Cauliflower and Tomatoes are:

1 head cauliflower, broken into florets
8 cloves of garlic, peeled and sliced lengthwise into thick slices
1 pint cherry tomatoes
3 large shallots, sliced into wedges
1/2 cup extra virgin olive oil
5 ounces baby arugula
12 ounces Cavatappi, or other curly pasta
1 cup Parmesan cheese

Here is how you make Cavatappi With Roasted Cauliflower and Tomatoes:

Directions:Preheat oven to 425 degrees.Bring a large pot of salted water to boil.On a baking sheet, toss cauliflower, tomatoes, shallot, and garlic with 2-4 tablespoons oil; season with salt and pepper. Toss with breadcrumbs, generously. Put baking sheet in the oven and roast until cauliflower is lightly browned and tender, and the tomatoes start to pop, about 45 minutes. Toss occasionally.Cook the Cavatappi in boiling water until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the Cavatappi and return it to the pot. Stir in the roasted vegetables, arugula, cheese, and enough pasta water to make a sauce to coat the pasta. Season to taste with salt and pepper.Transfer pasta to a large serving bowl and top with toasted breadcrumbs.Serving Size: 4-6 ServingsNumber of Servings: 6Recipe submitted by SparkPeople user NANCYSABAT.

The nutritional information for Cavatappi With Roasted Cauliflower and Tomatoes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 428.0

• Total Fat: 12.3 g
• Cholesterol: 16.6 mg
• Sodium: 449.8 mg
• Total Carbs: 60.4 g
• Dietary Fiber: 6.3 g
• Protein: 20.2 g

Cavatappi With Roasted Cauliflower and Tomatoes is Italian cuisine.