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Barilla® Whole Grain Medium Shells with Roasted Cauliflower and Cherry Tomatoes

INGREDIENTS:

• 1 box Barilla Whole Grain Medium Shells
• 2 tablespoons olive oil
• 1 clove garlic, chopped
• 1 cup florets cauliflower
• 1 pint cherry tomato, halved
• 1/2 cup white wine
• 1/2 cup Parmigiano Reggiano cheese, freshly grated
• 1 tablespoon fresh parsley, chopped
• to taste salt
• to taste black pepper, freshly ground

DIRECTIONS:

BRING a large pot of salted water to boil.
SAUTÉ garlic in olive oil in a large skillet until garlic turns slightly yellow.
ADD cauliflower florets to the skillet and brown well.
ADD cherry tomatoes and sauté for 5 additional minutes.
Meanwhile, COOK Whole Grain Medium Shells according to package cooking time.
ADD white wine to the skillet and continue cooking until the liquid is reduced by ¾.
DRAIN pasta, reserving 1 cup of the cooking liquid. Add pasta and liquid to the skillet and toss well. Continue cooking until the sauce has thickened.
SEASON with salt and pepper. Top with grated cheese and fresh parsley.

The cook time, prep time and recipe instructions were not scaled to fit the new amount and still apply to the original serving yield.