Pasta with roasted vegetables and bacon

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Pasta with roasted vegetables and bacon

Ingredients
2 tbsp extra-virgin olive oil
2 oz bacon, preferably slab, chopped
1 small onion, thinly sliced
1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
3/4 tsp salt
1/4 tsp pepper
8 oz orecchiette pasta
1 1/2 oz Parmesan cheese, finely grated (about 3/4 cup), plus more, shaved, for garnish
1/2 cup fresh parsley, coarsely chopped

Instructions:

1. Preheat oven to 400F. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.
2. Toss sweet potato, onion, and cauliflower with reserved drippings. Season with salt and pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.
3. Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.

Nutrition Facts

Serving Size:4

 

Amount Per Serving
Calories
0
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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