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    You are in: Home / Recipes / Baked Penne With Roasted Cauliflower, Tomatoes, and Olives Recipe
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    Baked Penne With Roasted Cauliflower, Tomatoes, and Olives

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Zeldaz's Note:

    A pantry dinner, a great way to get more vegetables into your diet. Add other cheeses if you can't get good, creamy Bulgarian feta (the best).

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    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees and start a large pot of water for the pasta. Crush tomatoes in your hand or with a potato masher, place in a saucepan, heat to boiling. Reduce heat and simmer 20-30 minutes, stirring occasionally, until reduced to about 3/4 of its original volume.
    2. 2
      Toss cauliflower with olive oil, sprinkle liberally with salt and pepper, and place on a parchment-lined baking sheet. Roast in preheated oven, turning pieces once or twice, until browned and tender. Place in a large bowl and set aside. Reduce oven setting to 350 degrees.
    3. 3
      Meanwhile, cook the penne until it is just under al dente. Drain well, let it cool a bit, then put into the bowl with the cauliflower. Add the reduced tomatoes, chile flakes, shredded basil leaves, olives, and crumbled feta. Toss well to combine and pour into an oiled 8 X 8 inch baking dish, top with panko mixed with Parmesan, and bake until heated through and crispy on top, about 15 minutes.

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    Nutritional Facts for Baked Penne With Roasted Cauliflower, Tomatoes, and Olives

    Serving Size: 1 (530 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1064.0
    Calories from Fat 467
    Total Fat 51.9 g
    Saturated Fat 16.8 g
    Cholesterol 68.2 mg
    Sodium 1484.4 mg
    Total Carbohydrate 120.4 g
    Dietary Fiber 17.3 g
    Sugars 18.2 g
    Protein 39.3 g

    The following items or measurements are not included:

    red chili pepper flakes

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