8ozwhole wheat or high fiber pasta - I used Ronzoni Smart Taste
1medium head of cauliflower - cut into florets
1lbBrussel sprouts - trimmed and cut into halves (or quarters if they are large)
1medium red onion
3garlic cloves - sliced
½cupfresh grated Parmesan cheese
1tbspolive oil
1tbspdried thyme
1tspdried parsley
Salt & pepper
Instructions
Preheat 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.
Meanwhile, in a large bowl, toss the cauliflower, Brussels sprouts, and onion with olive oil, thyme, garlic, parsley, and salt and pepper.
Spray 1-2 large baking sheets with nonfat cooking spray and evenly spread the vegetables out over the sheet(s). Roast, tossing the vegetables once and rotating the sheets halfway through, until golden brown and tender, 15 to 20 minutes.
Add the vegetables, Parmesan, and ½ cup of the reserved cooking water to the pasta and toss to combine (add more cooking water if the pasta seems dry). Season with additional salt and pepper as desired.
Nutrition
Nutrition Facts
Pasta with Roasted Brussel Sprouts and Cauliflower Recipe
Serving Size
0.16 about 1/6th of the entire recipe
Amount per Serving
Calories
236
% Daily Value*
Fat
5
g
8
%
Carbohydrates
41
g
14
%
Fiber
10
g
42
%
Protein
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.