Penne With Cauliflower

I am currently having a love affair with cauliflower, who knew? Anyway, here it is freshened with fresh rosemary and a little white cheddar cheese.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb penne pasta
• 2  tablespoons olive oil
• 1⁄4 lb pancetta, chopped in small dice
• 1  head cauliflower, cut into florets
• 1  onion, chopped fine
• 3  garlic cloves, minced
• 2  tablespoons fresh rosemary, chopped fine (about 3 sprigs)
•  freshly grated nutmeg
• 1⁄2 cup white wine
• 1⁄2 cup  chicken stock
• 1  cup white cheddar cheese, grated
• 1  cup fresh spinach, chopped

Directions

1. Cook pasta according to package directions and drain.
2. Meanwhile, heat a large skillet over medium high heat, add olive oil, and cook the pancetta until the fat starts to render, about 2 minutes.
3. Stir in cauliflower florets, onion, garlic and rosemary, season with salt, pepper and a little nutmeg.
4. Cook until vegetables start to soften, stirring occasionally, about 2 minutes.
5. Add wine and cook until slightly reduced, about 1 minute more.
6. Add the chicken stock and cook until reduced by half, 5 minutes.
7. Add pasta, cheese, and toss; serve topped with chopped spinach.