Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fettuccine With Roasted Cauliflower and Prosciutto Recipe
    Lost? Site Map

    Fettuccine With Roasted Cauliflower and Prosciutto

    Fettuccine With Roasted Cauliflower and Prosciutto. Photo by threeovens

    1/2 Photos of Fettuccine With Roasted Cauliflower and Prosciutto

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    threeovens's Note:

    Recently, I roasted cauliflower with red onion and sugar snap peas and I just can't get enough of this combination.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Set a large pot to boil and cook the fettuccine according to package directions; preheat oven to 425 degrees F.
    2. 2
      In a bowl, combine cauliflower, red onion wedges, and the olive oil; arrange in a single layer on a rimmed baking sheet, season with salt and pepper, and place in oven.
    3. 3
      Combine green beans or sugar snap peas with any oil remaining in the bowl and arrange on same baking sheet and return to oven (the green beans do not need to cook quite as long as the cauliflower); roast until tender crisp and cauliflower is just beginning to brown, about 15 minutes.
    4. 4
      In a skillet, cook prosciutto until crisp, about 5 minutes; be aware that the proscuitto will add salt to the final dish.
    5. 5
      In same skillet, stir in flour and cook about a minute or two, stirring.
    6. 6
      Slowly stir in milk, stock, and tomatoes, stirring constantly until the sauce reaches your desired thickness (add a little water if too thick).
    7. 7
      Stir in roasted vegetables and fettuccine and heat through; sprinkle with Gorgonzola, if desired, and serve.

    Ratings & Reviews:


    Nutritional Facts for Fettuccine With Roasted Cauliflower and Prosciutto

    Serving Size: 1 (429 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 406.4
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 3.3 g
    Cholesterol 58.2 mg
    Sodium 167.4 mg
    Total Carbohydrate 59.8 g
    Dietary Fiber 6.3 g
    Sugars 7.8 g
    Protein 15.4 g

    The following items or measurements are not included:


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes