Pasta with Cauliflower and Olives |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
3 cups cauliflower florets, from half a medium head (about 1 1/2 lb.) |
1 tablespoon olive oil |
salt and pepper |
1 pound green (spinach) |
penne pasta |
1 cup pitted black olives, sliced |
1 (28 oz.) jar marinara sauce |
1/2 cup grated parmesan |
Directions:
1. Preheat oven to 450°F. Toss cauliflower florets with olive oil on a large baking sheet and season with salt and pepper. Roast, stirring and shaking pan once or twice, until cauliflower is lightly browned, 15 to 20 minutes.
2. Bring a large pot of salted water to a boil and add pasta. Cook according to package directions or until soft, but not mushy, 10 to 12 minutes; drain in a colander. Return pasta to pot.
3. Add olives, marinara sauce and cauliflower to pasta in pot. Sprinkle about 1/4 cup Parmesan over pasta and toss. Serve with remaining Parmesan cheese for topping.
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