Last night's dinner was quick, easy and light - all prerequisites when the temperature's out of control and the cook's lazy. We all know how roasting vegetables really intensifies their flavor and that came into play in this wonderful pasta dish.
Peeled garlic, cauliflower, tomatoes and sweet onion are coated lightly in olive oil then roasted in a hot oven for 20 minutes. When they're done - all caramelized and smelling awesome, the roasted garlic is crushed and added to a quick cream sauce, followed by the rest of the vegetables, a package of cooked Buitoni three cheese tortellini and voila', dinner's on the table. A true 30 minute meal, this pasta is rich, creamy and full of flavor but sports a mere 400 calories a serving and certainly fits the "meatless Monday" category I was striving to fill. Download Tortellini with Roasted Cauliflower and Tomatoes
There's only one problem - I served the pasta with a mache' salad topped with sweet onion, avocado and crumbled bacon ...hey, only 2 slices total and it was calling to me so I just had to answer. Also in on the deal was some of that Avocado Cream we made again last week as a repeat from May. You know not only does it go beautifully with Mexican food, it makes an incredible salad dressing too, doesn't darken like you'd think anything avocado would and tasted very, very fresh. I could eat the stuff on practically anything - it is that good!