This easy pasta is full of fresh herbs and hearty cauliflower and makes a great quick and easy weeknight dinner!
It’s March and I feel like I should be huddled inside freezing, but instead I’m trying to spend as much time as I can outside because it’s so dang beautiful here! It’s definately feeling like spring around here and I’m enjoying ever minute of it. Spring weather also makes me want to start eating a little lighter than I eat during winter and the fresh herbs in this pasta really do the trick!
I’m celebrating March produce today with some other awesome bloggers, so don’t forget to scroll to the bottom of the page to see what they’ve cooked up! #EatSeasonal
I’m getting really into quick dinners lately so I hope you guys are enjoying them too. While I still enjoy spending time in the kitchen, time seems much more limited these days and I’d much rather spend the evenings sitting on the porch then standing over a stove.
Pasta is a great go-to when coming up with quick and easy meals, but I get a little tired of red sauce after awhile. And I think that March really calls for a nice green pasta sauce, so that is what we’re doing today. It’s packed with lots of fresh herbs, garlic and lemons which gives it such a bright taste!
The roasted cauliflower gives this pasta a nice nutty taste and a hearty bite! If you’re looking for a new and exciting weeknight dinner that won’t leave you in the kitchen all night then this pasta is for you 🙂Print
- 1 head cauliflower, cut into florets
- 12 ounces dry pasta, gluten free or regular
- 3 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Lemon Chimichuri Sauce:
- 1 cup fresh cilantro leaves
- 1 cup fresh Italian parsley leaves
- 1/4 cup chopped white onion
- 2 cloves garlic, minced
- Chopped jalapeno, to taste
- 6 tablespoons fresh lemon juice, about 2 lemons
- 6 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Pre-heat oven to 400 degrees F. On a large sheet pan toss together the cauliflower florets, olive oil and salt and pepper. Place in the oven and roast until tender and browned, about 20 minutes, flipping once.
- While cauliflower is roasting, bring a large pot of water to a boil and cook pasta according to package directions.
- Place all chimichuri ingredients into a food processor or blender and blend for 1 minute.
- Drain pasta and place back into the pot. Add in the roasted cauliflower and chimichuri sauce and mix until everything is combined. Best when served hot.
Check out Becky’s beautiful guide to see what’s in season in March!
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