Plates of pasta with herbs and cheese, accompanied by glasses of white wine and a bowl of olives on a white tablecloth.

Rotini with Roasted Cauliflower & Ricotta

Name: Rotini with Roasted Cauliflower & Ricotta
Total time: 35 min
Yield: 6
Ingredients: 1 head cauliflower, cut into 1-inch florets; 1 lemon, cut in half; 4 garlic cloves, peeled; 3 tablespoons capers; 3 anchovies (optional); ¼ cup olive oil, plus more for drizzling; 2 teaspoons kosher salt, plus more if needed; 1 teaspoon ground pepper, plus more if needed; 12 ounces Carbe Diem™ Rotini; ½ cup grated Pecorino cheese; 1 cup whole milk ricotta; ½ cup chopped parsley

The combination of roasted cauliflower and ricotta make for a hearty and flavorful pasta dish that pairs nutty caramelized cauliflower with the creaminess of ricotta cheese.

35 Minutes
6 Servings
24g Net Carbs
420 Calories

Ingredients

1 head cauliflower, cut into 1-inch florets
1 lemon, cut in half
4 garlic cloves, peeled
3 tablespoons capers
3 anchovies (optional)
¼ cup olive oil, plus more for drizzling
2 teaspoons kosher salt, plus more if needed
1 teaspoon ground pepper, plus more if needed
12 ounces Carbe Diem™ Rotini
½ cup grated Pecorino cheese
1 cup whole milk ricotta
½ cup chopped parsley

Nutrition

6 Servings Per serving: Calories 420; Total Fat 17g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg; Sodium 1170mg; Total Carbohydrate 51g (Dietary Fiber 27g, Sugars 3g); Protein 16g

% Daily Value: Vitamin A 15%; Vitamin C 50%; Calcium 20%; Iron 10%;

Net Carbs = 24 grams

Steps

Preheat oven to 425°. Spread cauliflower, lemon halves, garlic, capers, and anchovies on a rimmed baking sheet. (If needed, use 2 baking sheets to prevent over-crowding). Drizzle with ¼ cup olive oil, and season with salt and pepper. Toss until vegetables are well coated. Roast for 25 to 30 minutes, until cauliflower is tender and beginning to char.
Meanwhile, bring a large pot of salted water to boil. Cook rotini according to package directions until al dente, 13 to 15 minutes. Drain.
Squeeze lemon halves over cauliflower mixture. Transfer mixture to a serving bowl, then add rotini and Pecorino cheese. Stir well to combine. Drizzle with additional olive oil if desired, then top pasta with dollops of ricotta cheese and chopped parsley. Serve immediately.

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