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Rotini With Cauliflower And Prosciutto

Fettuccine.Inn's picture
Ingredients
  Rotini pasta 8 Ounce, uncooked
  Cauliflower 1 , separated
  Extra virgin olive oil 3⁄4 Cup (12 tbs)
  Onion 1 , thinly sliced
  Ground black pepper To Taste
  Prosciutto 3⁄4 Pound, cut into pieces
  Salt To Taste
Directions

MAKING
1) Follow the instructions on the package to cook the pasta till it is cooked but still firm to bite. Drain the cooked pasta.
2) Cook the cauliflower florets in a large sauce filled with boiling salted water. Cook for about 5 minutes or till the vegetable has tendered.
3) Add the cauliflower to the colander along with the pasta.
4) Heat the olive oil in a medium saucpan placed over medium heat. Add the onion once the oil is hot enough and cook for about 7 minutes, stirring constantly.
5) To the pasta mix, add the cooked onions with the olive oil. Lightly toss to coat the pasta and add salt and pepper to taste. Top preparation with prosciutto.

SERVING
6) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cauliflower
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
2

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1666 Calories from Fat 963

% Daily Value*

Total Fat 106 g163.3%

Saturated Fat 11.9 g59.5%

Trans Fat 0 g

Cholesterol 121.5 mg40.5%

Sodium 3487.8 mg145.3%

Total Carbohydrates 105 g34.9%

Dietary Fiber 19.8 g79.2%

Sugars 19.1 g

Protein 66 g132.1%

Vitamin A 0.9% Vitamin C 271.5%

Calcium 9.3% Iron 21%

*Based on a 2000 Calorie diet

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Rotini With Cauliflower And Prosciutto Recipe