Whole Wheat Penne With Cauliflower and Prosciutto |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Cook's Illustrated Ingredients:
salt |
1 medium head cauliflower, trimmed and cut into 1-inch florets |
3 tablespoons extra virgin olive oil |
1 medium onion, minced |
1/4 lb prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice |
ground black pepper |
1 lb whole wheat penne |
2 tablespoons minced fresh flat-leaf parsley |
1/2 cup grated pecorino cheese |
Directions:
1. Bring 4 quarts of water to a boil in a big pot.
2. Add in 1 tablespoon salt and the cauliflower to the boiling water; cook until tender, about 3-5 minutes.
3. Remove the cauliflower with a slotted spoon and set aside; leave the water at a boil.
4. Heat the oil in a big skillet over moderate heat; add in onion; cook until golden, 5-7 minutes.
5. Add in prosciutto and cook until softened, 2-3 minutes.
6. Stir in the cauliflower; season with salt and pepper to taste.
7. Add the pasta to the boiling water and cook until al dente.
8. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the cooking pot.
9. Stir in the cauliflower mixture, parsley, and cheese.
10. If the pasta is too dry, add cooking water, 1 tablespoon at a time until you reach the desired consistency.
11. Divide among 4 pasta bowls and serve immediately.
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