5 large sage leaves, minced
2 cups cauliflower, small florets
3 cups cooked pasta
1/2 cup sliced yellow onion
1/2 cup Portobello mushrooms
1 Tablespoon unsalted butter
2 ounces, julienned prosciutto ham
2 tablespoons parsley
1/4 cup fresh grated parmesan cheese
3 ounces chicken stock or pasta water
2 tablespoons olive oil
1/2 teaspoon fresh lemon zest

 

Heat a saute pan to medium high heat. Add the olive oil to the saute pan. When the oil is hot add the cauliflower. Cook the cauliflower stirring occasionally. Don't over stir because we want the cauliflower to brown a little. Next, add the onion and mushrooms. When the mushrooms are cooked add the ham and butter. Cook for 2 minutes. Reduce the heat to medium then add the sage, pasta and chicken stock. Toss the pasta with the mixture then add the parsley and parmesan cheese. Zest 1/2 a lemon rind into the dish then adjust the seasoning with salt and pepper.