Roasted Cauliflower and Tortellini with Pancetta

Nutty roasted cauliflower, hearty cheese tortellini, and a flavor boost of salty pancetta make this a quick, nutrition-packed crowd pleaser for busy nights.


  •  1 medium head cauliflower, cut into florets (about 6 cups)
  •  4 oz pancetta, diced
  •  ¼ cup olive oil, divided
  •  kosher salt and freshly grounded black pepper
  •  1 lb Armanino Cheese Tortellini (1 package)
  •  ½ cup Armanino Grated Parmesan Cheese, plus more for serving
  •  ¼ cup chopped fresh parsley
  •  zest of 1 lemon
  •  ¼ cup toasted salted pepitas


  1. Preheat oven to 425°F.
  2. Place cauliflower and pancetta on a foil-lined baking sheet. Toss with 2 tablespoons olive oil, salt and pepper and spread out into an even layer. Roast until cauliflower is browned and tender and pancetta is crispy, stirring once, 20-25 minutes.
  3. When cauliflower is almost done, bring a large pot of salted water to a boil. Cook tortellini as directed on package. Drain, reserving 1 cup pasta cooking water, and return to pot.
  4. Toss pasta with remaining 2 tablespoons olive oil, parmesan, parsley, lemon zest and ¼ cup pasta cooking liquid. Cook over medium heat for a few minutes until a light sauce forms. Stir in roasted cauliflower and pancetta. Serve immediately, sprinkled with pepitas and extra parmesan.
4 servings
Prep Time
15 minutes
Cook Time
45 minutes

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