Pasta with Roasted Vegetables and Bacon
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- Prep Time 15 minutes
- Total Time 45 minutes
- Yield Serves 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 ounces bacon, preferably slab, chopped
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 small onion, thinly sliced
- 1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
- Coarse salt and freshly ground pepper
- 8 ounces orecchiette
- 3/4 cup finely grated Parmesan cheese (1 1/2 ounces), plus more, shaved, for garnish
- 1/2 cup fresh flat-leaf parsley, coarsely chopped
Directions
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Preheat oven to 400 degrees. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.
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Toss sweet potato, onion, and cauliflower with reserved drippings. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.
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Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.
Cook's Note
For a vegetarian dinner, the meat can be omitted. Just roast the vegetables in olive oil.
This is really good!! I roasted the veggies in EVOO and only used a little bit of the bacon drippings for flavor. Came out delicious!!
This is delicious. Very easy to make and REALLY YUM. A great thing to bring to a pot luck for the fall with these flavors. It's really unique and at the same time can be a family favorite.
Absolutely wonderful!!! Easy to prepare and awesome flavor! Definately will make this again!