Rigatoni With Roasted Cauliflower and Brussels Sprouts

Rigatoni With Roasted Cauliflower and Brussels Sprouts
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Serves 4| Hands-On Time: | Total Time:

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.
By October, 2012

Nutritional Information

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

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Real Simple is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit choosemyplate.gov.

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