Whole Grain Penne with Pesto, Roasted Cauliflower, and Crispy Prosciutto

  • Prep Time : 25m
  • Cook Time : 0m
  • Ready In : 0m

A few simple ingredients with lots of flavor make for an outstanding combination. This version was served at the 2015 spring MEG conference.


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Toss the cauliflower with the olive oil and season with salt and pepper. Spread in a single on baking sheets and roast in a 425-degree F oven until golden brown. Set aside and cool.

Step 3

For each serving, to order: Reheat a scant 1 cup pasta in simmering water. Drain and add it to a pan with 1 1/2 Tbsp pesto and cooking water to thin the sauce. Fold in 1/2 cup cauliflower to heat through. Plate and garnish with 1 Tbsp pine nuts and 1 Tbsp prosciutto.


  • 3 lb. Barilla Whole Grain Penne
  • 12 1/2 cups cauliflower florets
  • 6 Tbsp. extra-virgin olive oil
  • Salt and pepper
  • 19 oz. Barilla pesto
  • 1 1/2 cups pine nuts, toasted
  • 1 1/2 cups diced prosciutto, rendered
Recipe Type: Tags: , , , , , ,
Chef Recommended Cuts
  • Whole Grain Elbows
  • Whole Grain Penne
  • Whole Grain Rotini
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 416
Calories from Fat 189
% Daily Value*
Total Fat 21g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 10mg
Sodium 551mg
Total Carbohydrate 47g
Dietary Fiber 8g
Sugars 5g
Protein 13g

Vitamin A 11%
Vitamin C 42%
Calcium 7%
Iron 3%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.