Season to taste with salt and pepper, then add the tomato mixture and toss again. Add cauliflower and garlic; cover and steam until very tender, 10 to 14 minutes. Bring 1 inch of water to boil in the same saucepan fitted with a steamer basket. It’s a healthy, veggie-filled pasta that cooks entirely in one pot (including the noodles). Add the pasta and reserved pasta water to the cream sauce, then add the pecorino romano and toss to coat. ¼ cup breadcrumbs (store-bought or homemade) Cook spaghetti according to packaging instructions. Pasta with Bacon and Cauliflower from Real Simple March 2010. Like many great pasta recipes, the ingredient list here is short, but the flavor impact is long. To serve, divide the pasta between 4 plates and top with grated Parmesan. 4 strips bacon, diced . 1 head cauliflower, cut into florets . 1 medium head cauliflower (2 to 2 1/2 pounds), cored and cut into 3/4-inch florets; 2 to 3 tablespoons olive oil, plus more as needed; Kosher salt and black pepper; 1/2 pound thick-cut bacon, diced; 1 packed cup fresh sage leaves; 1 pound short pasta, such as gemelli, casarecce or penne; Zest and juice of one 1 lemon, separated ½ thinly sliced onion . Cook and drain the pasta according to package directions. Zest and juice of 1 lemon . Pinch of red pepper flakes . Fresh cauliflower florets are sautéed in garlic until golden, then tossed with peas, lemon zest, and a flourish of Parmesan cheese. olive oil . 12 ounces spaghetti 6 slices bacon 1/3 cup fresh sage leaves 1 small head cauliflower (about 1 1/2 pounds), cut into small florets salt and pepper 1/4 cup grated pecorino (3 oz.) Drain the pasta, reserving 1 cup (8 fl. 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2020 pasta with cauliflower and bacon