Lemon-Cauliflower Rigatoni

Wedges of quick-cooked cauliflower are topped with a bright lemon pasta in this stunning weeknight dinner.

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  • Makes: 4 servings
  • Serving Size: 1 cup pasta mixture plus 2 wedges
  • Total Time: 35 mins

Lemon-Cauliflower Rigatoni

Directions

  1. Cook pasta according to package directions, adding cauliflower the last 7 minutes of cooking. Drain. Place 2 cauliflower wedges on each plate. Set pasta aside.
  2. Meanwhile, in a very large skillet cook pancetta over medium heat until crispy. Drain and remove with a slotted spoon and set aside. Add garlic and 1 teaspoon rosemary to skillet and cook for 30 seconds. Add cream and zest to skillet. Bring to a simmer. Simmer, uncovered, for 3 minutes or until slightly thickened; stir in Parmesan. Add pasta to the cream sauce and stir to coat; spoon over cauliflower. Top with pancetta and additional rosemary, if desired.
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Nutrition Facts (Lemon-Cauliflower Rigatoni)

  • Per serving:
  • 768 kcal ,
  • 55 g fat
  • (33 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 17 g monounsaturated fat ),
  • 187 mg chol. ,
  • 591 mg sodium ,
  • 52 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 19 g pro.
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