Roasted Vegetable Rigatoni
Servings: 4 Servings
Calories: 362kcal
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: 362kcal | Carbohydrates: 49g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 254mg | Potassium: 395mg | Fiber: 4g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 62.9mg | Calcium: 218mg | Iron: 1.4mg