Rigatoni with Roasted Cauliflower and Brussels Sprouts - Real Simple

Ingredients

• 3/4 pound(s) rigatoni or some other short pasta
• 1/2 medium head cauliflower (about 1 pound) cut into florets
• 8 ounce(s) Brussels sprouts, trimmed and halved quartered if large
• 1 medium red onion, cut into 1/2 inch wedges
• 2 sprigs fresh thyme
• 4 tablespoon(s) olive oil
• Kosher salt and black pepper
• 2 ounce(s) grated pecorino plus more for serving

Preparation

1. 1. Heat oven to 450. Cook the pasta according to the package directions. Reserve 1 cup of the cooking liquid, drain the pasta and return it to the pot.
2. 2. Meanwhile, on 2 large rimmed baking sheets, toss the cauliflower, Brussels sprouts, and onion with the thyme, 2 tbsp. of the oil, and 1/2 each tsp. salt and pepper. Roast, tossing the vegetables once and rotating the sheets halfway through, until golden brown and tender, 15-20 minutes.
3. 3. Add the vegetables, pecorino, 1/2 cup of the reserved cooking water, and the remaining 2 tablespoons of oil to the pasta and toss to combine (add more cooking water if the pasta seems dry). Serve sprinkled with additional pecorino.