• Bring 2 pots of salted water to a boil. Add medium pasta shells to one pot. Cook 13 minutes. Drain and return to pot, reserving 3/4 cup pasta water. Meanwhile, add cauliflower florets to second pot of water. Cook 4 minutes and drain well. Transfer to a baking sheet and toss with 2 tbsp olive oil, salt and black pepper. Push florets close together but in a single layer and top with grated Parmesan. Broil, 3 inches from heat, for 3 to 4 minutes, until browned. Toss pasta with cauliflower, 1/4 cup olive oil, toasted pine nuts, grated Parmesan, 1/2 cup reserved pasta water and fresh basil leaves, cut into thin strips. If pasta seems dry, add 1/4 cup more pasta water.


Nutrition Facts

500 calories; 21 g total fat; 314 mg sodium. 64 g carbohydrates; 16 g protein;