Cauliflower Pasta with Ricotta Cheese
Elevate your pasta nights with this irresistible Cauliflower Pasta with Ricotta Cheese, a creamy, comforting dish that's both wholesome and indulgent. Roasted cauliflower florets bring a delightful caramelized flavor and tender texture, perfectly paired with al dente pasta and a luxuriously smooth ricotta and Parmesan cheese sauce. A burst of fresh lemon juice and garlic adds brightness, while chopped parsley provides a fresh, herbaceous finish. Ready in just 40 minutes, this easy recipe seamlessly combines simplicity and gourmet flair, making it perfect for busy weeknights or elegant dinner parties. Serve it as a standalone vegetarian main or alongside your favorite protein for a complete, satisfying meal.
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Ingredients
- 12 oz Pasta (such as penne or rigatoni)
- 4 cups Cauliflower florets
- 3 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 tbsp Fresh lemon juice
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Pasta cooking water
Directions
Step 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step 2
Spread the cauliflower florets on the baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly and roast for 20 minutes, flipping halfway through, until tender and golden brown.
Step 3
While the cauliflower is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
Step 4
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 5
In a large mixing bowl, combine the ricotta cheese, 3/4 cup of Parmesan cheese, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Step 6
Add the cooked pasta to the bowl with the ricotta mixture. Toss to combine, gradually adding the reserved pasta water as needed to create a creamy sauce.
Step 7
Add the roasted cauliflower and toss gently to incorporate.
Step 8
Transfer the pasta to serving bowls. Garnish with the remaining Parmesan cheese and fresh chopped parsley.
Step 9
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1425.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1731.4 |
| Total Fat 95.5g | 0% |
| Saturated Fat 39.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 230.8mg | 0% |
| Sodium 4112.0mg | 0% |
| Total Carbohydrate 149.6g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 13.3g | |
| Protein 88.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2049.4mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1838.8mg | 0% |
Source of Calories