Rigatoni With Roasted Cauliflower and Brussels Sprouts

Rigatoni With Roasted Cauliflower and Brussels Sprouts
José Picayo
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preparation
10
minutes
cooking
25
minutes
Serves 4

Ingredients

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

Directions

  1. Heat oven to 450° F. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; 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 tablespoons of the oil, and ½ teaspoon each salt and pepper. Roast, tossing the vegetables once and rotating the sheets halfway through, until golden brown and tender, 15 to 20 minutes.
  3. Add the vegetables, pecorino, ½ 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.

 

Dawn Perry
October 2012

Nutritional Information

  • Per Serving
  • Calories 535
  • Fat 19 g
  • Sat Fat 5 g
  • Cholesterol 9 mg
  • Sodium 501 mg
  • Protein 19 g
  • Carbohydrate 75 g
  • Sugar 7 g
  • Fiber 7 g
  • Iron 4 mg
  • Calcium 249 mg
What does this mean? See Nutrition 101.

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