Put a Bow Tie on that Cauliflower!

I have a major obsession with pasta, probably because I can always get my kid to eat it. Even when she’s tired or grumpy, put a little pasta in front of her, and presto. Lately I’ve been experimenting with combining vegetables that my kid claims to hate with her favorite pasta shapes.

So, the following recipe is a happy marriage between cauliflower (not a fave) with adorable bow tie pasta (a fave). Who says you can’t dress up cauliflower….

Bow tie pasta with Artichoke hearts, Arugula and Cauliflower

1 small head fresh cauliflower, broken into small florets

1 14 ounce can artichoke hearts, drained and quartered

5 tablespoons extra virgin olive oil, divided

salt and freshly ground pepper

½ lb. baby arugula, rinsed and spun dry

15 kalamata olives, pitted and halved

4 ounces freshly grated parmesan cheese

1 lb. bow tie pasta

– preheat oven to 400 degrees

– place artichoke hearts and cauliflower on separate baking sheets; drizzle each with 1 tablespoon olive oil, 1 teaspoon salt and ½ a teaspoon pepper

– roast artichoke hearts for 20-25 minutes

– roast cauliflower for 30 minutes

– bring a pot of salted water to a boil, add pasta and cook per package directions; once cooked, drain pasta then return to pot

– mix 3 tablespoons olive oil and the parmesan cheese with the warm pasta; add roasted artichoke hearts and cauliflower, kalamata olives and arugula; finally sprinkle in salt and pepper to taste

– serve warm or at room temperature

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