Two. heads. of garlic. That’s right. This recipe starts with two heads of garlic. Any recipe containing two entire heads of delicious, sweet, roasted garlic is bound to be a winner.
Truth be told, it was the roasted cauliflower that first caught my eye when searching through recipes. I didn’t want to just roast it up and put it on the side with a chicken cutlet or pork chop. I really wanted to do something with it. I’d never thought about using it in pasta, but it sounded intriguing. Then I saw the two heads of garlic. Done.
I liked this quite a lot. It was simple and tasty, warming and filling yet not too heavy. A great alternative to all the heavy, decadent food that abounds this time of year. And yes…it has two heads of garlic. Yum.
Pasta with Garlic Roasted Vegetables
slightly adapted from Cook’s Illustrated, September/October 2009
2 heads garlic, papery skins removed, top quarter of heads cut off and discarded
6 TBSP plus 1 tsp. extra-virgin olive oil
3/4 lb. cauliflower
3/4 lb. broccoli
1 tsp. salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1/4 tsp. sugar
1 lb. pasta (short shapes work best)
1/4 tsp. red pepper flakes, plus more to taste
3 TBSP lemon juice, plus more for serving
2 TBSP fresh parsley, chopped and divided
1 c. Parmesan cheese
1/4 c. toasted walnuts, chopped
1. Adjust oven rack to middle position, place large rimmed baking sheet on rack, and heat to 500 degrees F.
2. Place garlic heads, cut side up, in middle of a 12×12 piece of foil. Drizzle with 1 tsp. olive oil and seal packet. Place packet on oven rack (not on pan) and roast until garlic is very tender, about 40 minutes. Open packet and set aside to cool.
3. While garlic is roasting, cut cauliflower and broccoli into florets. Place in a bowl and toss with 2 TBSP olive oil, 1 tsp. salt, 1/2 tsp. black pepper, and sugar.
4. When garlic is done, carfeully remove baking sheet from the oven. Spread cauliflower and broccoli on pan and place in oven to roast, about 15 minutes.
5. Bring 4 quarts of water to boil in a large pot. Add 1 TBSP salt and pasta. Boil until al dente, according to package directions.
6. While pasta is cooking, squeeze garlic from skins into a small bowl. Mash with a fork to form a smooth paste, then stir in lemon juice and red pepper flakes. Slowly whisk in remaining 1/4 c. olive oil.
7. Drain pasta, reserving 1 c. cooking liquid, and return pasta to pot. Add vegetables, then stir in garlic sauce, 1/4 c. cooking liquid, 1 TBSP parsley, and 1/2 c. cheese. Adjust consistency with additional cooking liquid and season with salt, pepper, and additional lemon juice. Serve immediately, garnished with remaining cheese, parsley, and walnuts.
one year ago: pork chops with warm apple slaw