• 2 Ratings

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

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

768 calories; 55 g total fat; 33 g saturated fat; 4 g polyunsaturated fat; 17 g monounsaturated fat; 187 mg cholesterol; 591 mg sodium. 505 mg potassium; 52 g carbohydrates; 4 g fiber; 7 g sugar; 19 g protein; 0 g trans fatty acid; 1856 IU vitamin a; 39 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 183 mcg folate; 0 mcg vitamin b12; 241 mg calcium; 2 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0