I found this recipe while paging through the February issue of Woman’s Day. The bright colors of the vegetables caught my attention, and then the recipe list did, because I surprisingly had everything on hand! So, I added it to my weekly menu plan. I am so glad that I did, because it is so simple to throw together. A bite with all of the ingredients together (what’s called a “representative sample” in this house 🙂 ) is quite delicious!
Here’s what you need…
Arrange the oven racks so that your oven is divided into thirds. You’ll use the top rack to roast the veggies, and the bottom rack to cook the bacon.
On a large rimmed baking sheet, toss together garlic, broccoli, onion, oil, and season with salt and pepper. Roast on the top rack in the preheated oven for 25 to 30 minutes. The veggies should start to turn golden brown and become tender.
Place the bacon on a another rimmed baking sheet. I only have one rimmed baking sheet, so I put the bacon on a regular baking sheet lined with foil. Then, I folded up the sides of the foil to make a little “rim” of sorts to keep the grease from spilling out into the oven. Put the bacon on the lower rack after the veggies have roasted for about 5 minutes. The bacon will cook 20 to 25 minutes, but check on it often after about 15 minutes so that it does not burn. Cook the bacon to the same done-ness that you would if you were going to eat it alone.
While the veggies and bacon are in the oven, cook the pasta according to the package directions. Reserve 3/4 cup of the cooking liquid before draining the pasta. Put the pasta in a large serving bowl, or return to the pot. Add the Parmesan cheese and 1/2 cup of the reserved cooking liquid. Stir well, and add more liquid if the pasta looks dry.
Add the veggies and bacon to the pasta. After stirring, serve it up!
If you want, top each portion with a little extra Parmesan cheese. A little more cheese never hurts!
Rigatoni with Roasted Broccoli and Red Onions
Ingredients
- 4 cloves garlic smashed
- 1 large head broccoli cut into florets
- 1 small red onion cut into small wedges
- 2 tablespoons olive oil
- 4 slices thick cut bacon
- 2 1/2 cups uncooked rigatoni
- 1/2 cup Parmesan cheese grated
Instructions
- Arrange the oven racks so that they oven is divided into thirds. Preheat oven to 425 degrees F. On a large rimmed baking sheet, toss together garlic, broccoli, onion, oil, and season with salt and pepper. Roast on the top rack in the preheated oven for 25 to 30 minutes.
- Place the bacon on a another rimmed baking sheet. Put the bacon on the lower rack after the veggies have roasted for about 5 minutes. The bacon will cook 20 to 25 minutes, but check on it often after about 15 minutes so that it does not burn.
- While the veggies and bacon are in the oven, cook the pasta according to the package directions. Reserve 3/4 cup of the cooking liquid before draining. Return the pasta to the pot, or put in a large serving bowl. Add the Parmesan cheese and 1/2 cup of the reserved cooking liquid. Stir well, and add more liquid if the pasta looks dry.
- Add the veggies and bacon to the pasta. Toss to combine, and serve.
Adapted from Woman’s Day
