(adapted from Cooking Light's Farfalle with Cauliflower and Turkey Sausage)
2 (4 oz) links mild Italian turkey sausage
3 C small cauliflower florets
2 C small broccoli florets 2 Tbsp extra-virgin olive oil, divided
1/2 tsp salt, divided
5 garlic cloves, sliced
4 C uncooked farfalle (bow tie pasta)
1/4 tsp crushed red pepper
1/2 C (2 oz) grated fresh pecorino Romano cheese
1/4 tsp freshly ground black pepper
- Preheat oven to 450°.
- Pierce sausage several times with a knife. Combine sausage, cauliflower, broccoli, and 1 Tbsp oil in a small roasting pan; toss. Sprinkle evenly with 1/4 tsp salt. Bake at 450° for 15 minutes. Add garlic to pan; toss. Bake an additional 5 minutes or until sausage is done. Let stand 5 minutes. Cut sausage crosswise into 1/4-inch-thick slices.
- Cook pasta according to package directions, omitting salt and fat; drain, reserving 2 Tbsp pasta cooking water. Combine pasta, reserved cooking water, remaining 1 Tbsp oil, remaining 1/4 tsp salt, and crushed red pepper in a large bowl; toss. Add cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle with black pepper.
Yield: 4 servings
I discussed this recipe here.