Roasted Vegetable Rigatoni
Updated Oct 20, 2022, Published Oct 09, 2013
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Roasted Vegetable Rigatoni
Ingredients
- 3 cups broccoli florets
- 1 small red onion, halved and sliced into ¼-inch half-moons
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- ½ pound gluten-free rigatoni
- 2 ounces parmesan cheese
Instructions
- Preheat oven to 400ºF.
- Place the broccoli and onion slices on a rimmed baking sheet.
- Drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon salt and ½ teaspoon pepper.
- Roast, turning once, for 20 minutes or until the vegetables are tender.
- Bring a large pot of heavily salted water to a boil.
- Add the rigatoni and cook according to the package directions.
- Reserve 1 cup of the starchy pasta cooking water, drain the pasta, and return the pasta to the pot.
- Add ½ cup of the pasta water and the roasted vegetables.
- Cook for 1 minute, stirring.
- Add more pasta water if the pasta seems dry.
- Season to taste with more salt and pepper if needed.
- Grate the parmesan cheese on top and serve.
Nutrition
Calories: 362kcalCarbohydrates: 49gProtein: 14gFat: 11gSaturated Fat: 3gCholesterol: 9mgSodium: 254mgPotassium: 395mgFiber: 4gSugar: 3gVitamin A: 535IUVitamin C: 62.9mgCalcium: 218mgIron: 1.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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