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Pasta With Roasted Cauliflower, Arugula & Prosciutto

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Fine Cooking
Related tags
salad low carb nut free thanksgiving lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3/4 cup grated Parmigiano-Reggiano

Freshly ground black pepper

1 pint grape tomatoes

6 thin slices prosciutto (about 4 oz.)

9 large fresh sage leaves

5 oz. baby arugula (5 lightly packed cups)

4 large cloves garlic, peeled

One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)

12 oz. dried orecchiette

3 Tbs. extra-virgin olive oil

Kosher salt

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