Healthy Recipe, Rigatoni

A bag of veggies, a box of pasta, and a few odds and ends make a satisfying one-bowl dinner that’s nutritious and quick. Antioxidant-loaded broccoli and cauliflower florets transform into a hearty stand-in for meat when roasted to caramelized perfection in a high-heat oven. A squeeze of citrus, bits of sun-dried tomato and garlic, a hefty handful of shredded Parmesan, and a last-minute sprinkle of toasted almonds add flavor and texture. Save pasta water before draining; adding a little at the end can meld with the cheese to create a light sauce. Serves 4. — Susan Puckett

Ingredients

• Salt
• Extra-virgin olive oil
• 1 (12-ounce) bag broccoli and cauliflower florets, cut in uniform bite-size pieces
• Freshly ground pepper
• 8 ounces regular or whole wheat rigatoni, penne, or other short tubular pasta
• ½ cup drained julienned sun-dried tomatoes in oil
• 1 cup reserved pasta cooking water
• 2 or 3 finely minced garlic cloves
• ¾ cup grated Parmesan cheese
• 3 tablespoons lemon juice
• ¼ cup toasted slivered almonds

Instructions

1. Preheat the oven to 450 degrees. Add about a tablespoon each of salt and olive oil to a large pot of salted water and bring to a boil over high heat. 
2. Place the broccoli and cauliflower florets on a large sheet pan and toss with 2 tablespoons of olive oil, sun-dried tomatoes, 1 teaspoon of salt, and several grindings of black pepper until evenly coated, adding a little more oil if needed, then spread them out in a single layer. 
3. Place the pan in the oven. Add the pasta to the boiling water and boil while the vegetables roast.
4. After 10 minutes, give the vegetables a stir, spread them out again and roast for 5 or 10 minutes, until tender-crisp and deep brown in some spots.
5. When the pasta is cooked (about 8 to 12 minutes) remove ½ cup of the pasta water and set aside. Then drain the pasta in a colander, transfer back to the pot, and toss with the roasted vegetables. Sprinkle with the garlic, Parmesan, 2 tablespoons of the lemon juice and about ¼ cup of the reserved pasta water and toss, distributing the cheese and vegetables throughout the pasta. Taste and add more salt, pepper, lemon juice, and pasta water as needed for moistening and to break up any clumps. Transfer to a serving bowl or individual bowls. Sprinkle with toasted almonds.

Susan Puckett is an Atlanta-based food writer and cookbook author.

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