Options

Format:
Include:
PRINT
Community Recipe
from [kateseats59]
Rigatoni with Roasted Cauliflower and Brussels Sprouts - Real Simple

Rigatoni with Roasted Cauliflower and Brussels Sprouts - Real Simple

Prep 10 minutes, total time 25 minutes. 535 calories.

  • Yield: 4 servings

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. 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. 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. 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.

Go to full version of

Rigatoni with Roasted Cauliflower and Brussels Sprouts - Real Simple recipe

advertisement