Penne with Roasted Cauliflower & Brussels Sprouts

Recipe - Frankston #713

Servings4

Cook Time30 Minutes

Calories369

Ingredients

1/2 head cauliflower, cored and broken into small florets

10 Brussels sprouts, cleaned and halved

1/2 medium red onion, thinly sliced

3 cloves garlic, peeled and sliced

1/2 tsp salt

1/4 tsp black pepper

3 Tbs olive oil

1 lb penne pasta

1/4 cup parmesan, grated

1/4 cup ProgressoTM Panko Crispy Bread Crumbs

2 Tbs fresh parsley, chopped

Directions

Preheat oven to 425° F. Place cauliflower, Brussels sprouts, onion and garlic on a large rimmed baking sheet. Add salt and pepper. Drizzle with the oil. Roast until lightly browned and tender (about 20 minutes), stirring halfway through cooking time.
Cook pasta according to package directions. Drain pasta, reserving 1/2 cup of pasta water. Return pasta to the pot with reserved pasta water. Add roasted vegetables, parmesan, breadcrumbs and parsley. Toss to combine before serving.

Nutritional Information

Calories: 369, Fat: 15 g (3 g Saturated Fat), Cholesterol: 6 mg, Sodium: 351 mg, Carbohydrates: 48 g, Fiber: 4 g, Protein: 12 g.

0 minutes

Prep Time

30 minutes

Cook Time

Servings

369

Calories

Shop Ingredients

Makes 4 servings

1/2 head cauliflower, cored and broken into small florets

Not Available

10 Brussels sprouts, cleaned and halved

Not Available

1/2 medium red onion, thinly sliced

Not Available

3 cloves garlic, peeled and sliced

Not Available

1/2 tsp salt

Not Available

1/4 tsp black pepper

Not Available

3 Tbs olive oil

Not Available

1 lb penne pasta

Not Available

1/4 cup parmesan, grated

Not Available

1/4 cup ProgressoTM Panko Crispy Bread Crumbs

Not Available

2 Tbs fresh parsley, chopped

Not Available

Nutritional Information

Calories: 369, Fat: 15 g (3 g Saturated Fat), Cholesterol: 6 mg, Sodium: 351 mg, Carbohydrates: 48 g, Fiber: 4 g, Protein: 12 g.

Directions

Preheat oven to 425° F. Place cauliflower, Brussels sprouts, onion and garlic on a large rimmed baking sheet. Add salt and pepper. Drizzle with the oil. Roast until lightly browned and tender (about 20 minutes), stirring halfway through cooking time.
Cook pasta according to package directions. Drain pasta, reserving 1/2 cup of pasta water. Return pasta to the pot with reserved pasta water. Add roasted vegetables, parmesan, breadcrumbs and parsley. Toss to combine before serving.