Pasta with Roasted Cauliflower, Tomatoes, and Pepperoni - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Roasting heightens the sweetness of grape tomatoes, which compliments the spicy pepperoni in this food-in-a-flash dinner.
Ingredients
- 1 small head cauliflower
- 2 tbsp. olive oil
- kosher salt
- Pepper
- 12 oz. medium shells or other short pasta
- 1 pt. grape tomatoes
- 3 oz. pepperoni
- 1/2 c. chopped fresh flat-leaf parsley
Instructions
- Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the cauliflower, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 12 minutes.
- Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.
- Add the tomatoes to the cauliflower, toss to combine, and roast for 6 minutes more. Scatter the pepperoni over the vegetables and roast until the cauliflower is golden brown and tender, 6 to 8 minutes more. Toss the pasta with the cauliflower mixture and parsley.
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