Pasta with Roasted Brussel Sprouts and Cauliflower Recipe
Ingredients
- 8 oz whole wheat or high fiber pasta - I used Ronzoni Smart Taste
- 1 medium head of cauliflower - cut into florets
- 1 lb Brussel sprouts - trimmed and cut into halves (or quarters if they are large)
- 1 medium red onion
- 3 garlic cloves - sliced
- ½ cup fresh grated Parmesan cheese
- 1 tbsp olive oil
- 1 tbsp dried thyme
- 1 tsp dried 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
Serving: 0.16 about 1/6th of the entire recipeCalories: 236 kcal (12%)Carbohydrates: 41 g (14%)Protein: 13 g (26%)Fat: 5 g (8%)Fiber: 10 g (42%)