Roasted Broccoli & Walnut Pasta

By jacobwaynesmith

Roasted broccoli, cauliflower, and caramelized onions provide sweetness, while toasted walnuts give the pasta a wholesome crunch.

Ingredients

• 1 bunch broccoli, chopped
• 1 head cauliflower, chopped
• 2 sweet onions, thinly sliced
• Handful of walnuts, toasted and chopped, plus some for garnish
• 1 lb. campanelle pasta (or whichever shape you prefer)
• Handful of dried cranberries, plus some for garnish
• 1/2 cup Parmigiano-Reggiano, grated, plus some for garnish

Details

Adapted from buffchickpea.com

Preparation

Step 1

Preheat oven to 400 degrees. Toss broccoli and cauliflower with a few splashes of olive oil, salt and pepper, and roast for about 30 minutes, tossing halfway through.

Heat a few splashes of olive oil in a large skillet, and saute the onions until transluscent. Turn the heat down a bit, season the onions with salt and pepper, and continue to cook until they are lightly caramelized, another twenty minutes or so.

Start your pasta water to boil. While your pasta cooks, place the cranberries in a bowl and add about a half cup of the pasta water to plump them up a bit while you continue to assemble the meal.

When the pasta is al dente, remove another half cup or so of the pasta water. Drain the pasta, put it back in the pot on the stove, and add the roasted broccoli, cauliflower, onions, cranberries, walnuts, parmesan, and some salt and pepper to taste. Moisten with the additional pasta water, a good drizzle of olive oil, and a few splashes of balsamic vinegar. Toss to combine, while the heat of the stove melts the cheese and melds the flavors.

Place the washed spinach on your serving platter, and top with the hot pasta. Garnish with additional cranberries, walnuts, and parmesan, and enjoy!