PARMIGIANO CRUSTED RIGATONI WITH CAULIFLOWER
This is a good dish to sneak some veggies into those who usually wouldn't eat them.
Provided by Lynnda Cloutier
Categories Pasta
Number Of Ingredients 9
Steps:
- 1. Preheat broiler. Bring a large pot of salted water to a boil. IN medium skillet, heat 1 T. of the olive oil. Add the garlic and cook over medium heat until lightly golden, about 3 minutes. Add cream and simmer until thickened slightly, about 2 minutes. Season the garlic cream with salt and pepper. Cook rigatoni until al dente; about 6 minutes before the rigatoni is done, add cauliflower florets to pot. Drain, reserving 2 T. of the pasta cooking water. Meanwhile, in medium bowl, toss panko with Parmigiano and remaining 2 1/2 T. olive oil; season with salt and pepper. Return rigatoni and cauliflower to pot. Add garlic cream, the prosciutto and the reserved pasta water and toss until pasta is coated. Scrape pasta into large shallow baking dish and sprinkle the panko mixture evenly over the top. Broil for about 2 minutes, rotating constantly until topping is evenly browned. Serve hot.
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Rowan Shaw
[email protected]This recipe is a waste of time and money. The ingredients are expensive and the dish is not that great.
Victor Adeleke
[email protected]I would not recommend this recipe to anyone who is short on time. It takes a while to make, and it's not really worth the effort.
Samuel Napoles
[email protected]This recipe is definitely not for beginner cooks. It's a bit complicated and requires a lot of steps.
AS TV
[email protected]I'm not sure what went wrong, but my dish turned out really dry. I think I may have overcooked the cauliflower.
Summra Baloch
[email protected]Overall, I was disappointed with this recipe. I don't think I'll be making it again.
brenda nanyengo
[email protected]I found this recipe to be a bit too time-consuming. I think there are easier ways to make a delicious pasta dish.
Khadiza Airen
[email protected]The cauliflower was a bit too hard for my liking. I would have preferred it to be roasted for a few minutes longer.
Raja M Ramzan
[email protected]This recipe was a bit bland for my taste. I think it could have used some more seasoning.
Alflesia Williams
[email protected]I would definitely recommend this recipe to anyone who loves Italian food or is looking for a new and exciting way to cook cauliflower.
Ashlee Gufler
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Free Point
[email protected]I love the simplicity of this recipe. It's made with just a few ingredients, but the flavors are amazing.
Amy stole Jess's Phone
[email protected]This recipe is a great way to sneak some extra vegetables into your diet. My kids loved the crispy cauliflower and didn't even realize they were eating vegetables.
Biancco Gardner
[email protected]I'm not usually a fan of cauliflower, but this recipe changed my mind. The cauliflower was roasted to perfection and added a delicious nutty flavor to the dish.
Md,jihad Forazi
[email protected]This recipe was a bit more work than I expected, but it was totally worth it. The finished dish was so flavorful and satisfying.
Ah N
[email protected]I made this for a dinner party last weekend and it was a huge hit! Everyone loved the unique flavor and texture of the cauliflower-Parmigiano crust.
Marion Josephine Sesay
[email protected]I love how this recipe uses cauliflower to add a healthy twist to a classic comfort food. The cauliflower was perfectly roasted and added a nice crunch to the dish.
George Grimaldi
[email protected]This recipe was an absolute delight! The combination of Parmigiano cheese, crispy cauliflower, and tender rigatoni was simply irresistible. My family raved about it, and I'll definitely be making it again soon.