Rigatoni with Roasted Cauliflower and Brussels Sprouts

I love what roasting does to fall vegetables, it is like casting a magic spell over them, taking to ordinary to extraordinary. Mix them with pasta and some cheese and you have a treat for dinner. And one that is fairly simple and quick to make.

I had stopped at the farm store and picked up more brussels sprouts and cauliflower – I can’t resist, I see these beautiful fresh, locally grown veggies, knowing that the plants in my garden have weeks to go, so I have to bring them home with me. Luckily, my husband is happy to put up with my penchant for obsessively using veggies while they are in the height of their season.

Rigatoni with Roasted Cauliflower and Brussels Sprouts

(adapted from Real Simple)

1 pound mezzi rigatoni or rigatoni

1/2 large cauliflower, cut into florets (or 1 medium)

12 ounces Brussels sprouts, trimmed and quartered (halved if they are small)

1 large leek, sliced

1/2 Tbsp dried thyme (from the garden)

4 Tbsp extra virgin olive oil, divided

1/2 tsp Kosher Salt

1/2 tsp pepper

2 ounces grated parmigiano reggiano, more for serving at the table

Crushed red pepper

Heat the oven to 450F.

Cook the pasta according to package directions, reserve 1 cup of cooking water, drain.

Meanwhile, toss the cauliflower, Brussels sprouts, leek, thyme, salt and pepper with 2 Tbsp oil. Divide and spread onto 2 rimmed baking sheets.

Roast for 15 minutes, until tender and toasty, tossing the vegetables every 5 minutes.

In a large bowl, mix the pasta, vegetables, cheese, 1/2 cup pasta water and 2 Tbsp oil. Add more water if it seems dry. Serve sprinkled with more cheese and crushed red pepper. Enjoy!