MY PORK CHOPS with OVEN ROASTED CAULIFLOWER and PESTO PASTA

One of the easiest and quickest meals to prepare during a week-night with the bonus of deliciousness and enjoyment.
 
Category:  Entrée  
Approx. Prep and Cook Time: under 40 Minutes
Approximate Cost:    $12.85 or $4.28 per serving
Difficulty Level:  Easy
Allergens, Other: (for Gluten Free please use GF pasta) 
Servings: 3
 
Ingredients
2 to 3 c. of cauliflower florets ($1.95)
½ box of thin spaghetti (.90)
3 large (or 4 small) lean pork chops ($4.90)
2 tbsp. Olive oil (.70)
2 tsp. Adobo with Achiote seasoning (or Sazón) (.15)
2 ½ tsp. Garlic and Herbs (.25)
3 tbsp. Basil Pesto (either homemade or purchased) ($1.00)
2 c. Spinach ($1.50)
1 c. Cherry tomatoes ($1.50)
 
Directions
Clean all fat, pat dry and season the chops with 1 tbsp. olive oil, 1 tsp. Adobo and 1 tsp garlic and herbs. Refrigerate.
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Clean and cut the cauliflower into small florets, add 1 tbsp. olive oil, 1 tsp. Adobo and 1 tsp garlic and herbs. Rub well to incorporate the seasonings and bake at 400 degrees for 20 minutes.

Meantime, bring a pot of water to a boil, add the pasta and cook according to the pack directions. Drain and stir in 2 tbsp. of Pesto, leaving one to just drop some over the dish at final plating.

Make a simple salad and season with olive oil and roasted garlic and herbs. DONE!
Enjoy!

My Link:
Angie's Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce