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Pasta with Roasted Cauliflower and Prosciutto
- 1/2 medium cauliflower, cored and broken up into 3/4-inch florets (4+ cups)
- 1 pint cherry tomatoes
- Olive oil
- Freshly ground black pepper
- 1 1/2 teaspoons dried sage
- 4 large cloves garlic
- 4 ounces of prosciutto
- 8 ounces orecchiette pasta
- 5 ounces baby arugula or spinach, cleaned and coarsely chopped
- 1 cup grated Parmesan cheese
Directions:View on Simply Recipes
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