Roasted Vegetable Pasta

By LynnWelch

Roast cauliflower florets, butternut squash and red peppers in garlic, sage and pepper before tossing with spinach and multigrain spaghetti for a heart-smart, autumn take on traditional pasta primavera.

Ingredients

• 4 cup(s) cauliflower florets (1 head)
• 4 cup(s) 1-in.-cubed butternut squash
• 1 red onion, coarsely chopped
• 2 medium red peppers, coarsely chopped
• 2 tablespoon(s) olive oil
• 1 tablespoon(s) each minced garlic and chopped fresh sage
• 1/4 teaspoon(s) pepper
• 1 box(es) (16 oz) multigrain spaghetti (we like Barilla Plus)
• 1 bag(s) (9 oz) baby spinach
• 1/4 cup(s) grated Parmesan

Details

Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from delish.com

Preparation

Step 1

Adjust oven racks to divide oven into thirds. Heat oven to 450ºF. Line 2 rimmed baking sheets with foil; coat with nonstick cooking spray.

Bring a large pot of lightly salted water to boil.

Toss cauliflower, squash, red onion and red peppers with oil, garlic, sage and pepper. Divide vegetables onto the baking sheets. Roast 30 minutes, switching position of pans once, until vegetables are tender.

Meanwhile, cook pasta in boiling water as package directs, reserving 1 cup pasta cooking water. Stir spinach into pot before draining pasta. Return pasta to pot. Toss with vegetables, Parmesan and reserved cooking water.