Whole-Wheat Penne Pasta & Cauliflower

Preparation

1. Step 1

   Heat a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente.

   Step 2

   Trim the cauliflower and chop it into small florets. Heat the EVOO in a large skillet with a lid or in a Dutch oven over medium to medium-high heat.

   Step 3

   If using pancetta, cook it for a couple of minutes to crisp the pancetta and render its fat.

   Step 4

   Add the onions, rosemary, and garlic, then stir and add the florets. Season with salt, pepper, and a little nutmeg. Cover the pan and cook for 7 to 8 minutes, stirring occasionally.

   Step 5

   When the cauliflower is just about tender, remove the lid, add the wine, and cook down for a minute or so. Add the stock, reduce the heat, and cover until the pasta is ready.

   Step 6

   Drain the pasta, toss with the cauliflower mixture and cheese, and adjust the seasonings to taste.

   Step 7

   Garnish shallow bowls of pasta and cauliflower with a sprig of rosemary.