A few simple ingredients with lots of flavor make for an outstanding combination. This version was served at the 2015 spring MEG conference.
Whole Grain Penne with Pesto, Roasted Cauliflower, and Crispy Prosciutto
Nutrition Facts
Serving Size 1
Servings Per Container
Amount Per Serving | ||
---|---|---|
Calories 416 | Calories from Fat 189 | |
% Daily Value* | ||
Total Fat 21g | 32% | |
Saturated Fat 3g | 15% | |
Trans Fat 0g | ||
Cholesterol 10mg | 3% | |
Sodium 551mg | 23% | |
Total Carbohydrate 47g | 16% | |
Dietary Fiber 8g | 32% | |
Sugars 5g | ||
Protein 13g | 26% |
Vitamin A 11% | Vitamin C 42% | |
Calcium 7% | Iron 3% |
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.
CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Toss the cauliflower with the olive oil and season with salt and pepper. Spread in a single on baking sheets and roast in a 425-degree F oven until golden brown. Set aside and cool.
For each serving, to order: Reheat a scant 1 cup pasta in simmering water. Drain and add it to a pan with 1 1/2 tablespoons pesto and cooking water to thin the sauce. Fold in 1/2 cup cauliflower to heat through. Plate and garnish with 1 tablespoon pine nuts and 1 tablespoon prosciutto.