Lemon-Cauliflower Rigatoni
START TO FINISH 35 minutes
SERVES 6
See Also: Chicken with Spinach Dumplings Recipe
Ingredients:
- 1 medium head cauliflower (about 1 1⁄2 lb.), cut into florets
- 3 cups dried rigatoni pasta
- 2 strips bacon, chopped
- 4 cloves garlic, minced
- 1 tsp. snipped fresh rosemary
- 2 cups whipping cream
- 1 tsp. lemon zest
- 1⁄2 cup shredded Parmesan cheese
Directions:
- Cook pasta according to package directions, adding cauliflower the last 7 minutes. Drain.
- Meanwhile, in an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, drain bacon on paper towels, reserving drippings in skillet. Add garlic and rosemary to skillet; cook and stir 30 seconds. Add cream and lemon zest; bring to a simmer. Simmer, uncovered, about 3 minutes or until slightly thickened. Stir in Parmesan. Add pasta and cauliflower to the cream sauce; gently toss to coat. Top with crumbled bacon and, if desired, additional rosemary.
See Also: Spinach and spicy Salmon Cakes Recipe
NUTRITION
per serving 505 cal., 36 g fat (21 g sat. fat), 104 mg chol., 234 mg sodium, 33 g carb., 2 g fi ber, 4 g sugars, 12 g pro.
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