Don’t ask me how I’ve done it, but I’ve been without an oven for over one week. While the urge to back cookies is sky high, all I can think about is this roasted vegetable pasta. It was one of the last dishes I made at our first house.

Some of you may not like brussel sprouts, but I happen to love them. Also, I’m thrilled to announce that Liam loves them too. Weee!

There’s something just so simple and elegant about this dish.

Simple ingredients. Powerful meal.

 

Now you’ll have to excuse me while I go make 2 dozen cookies.

Enjoy!

Roasted Vegetable Pasta

Ingredients

• 1 cup brussel sprouts, halved and trimmed
• 1 onion, wedged
• 5 small red potatoes, quartered
• 5 sprigs of fresh thyme
• salt and pepper, to taste
• 3 tablespoons olive oil
• 8 ounces rigatoni pasta
• 1/2 cup shredded Parmesan cheese

How-To

1. Preheat the oven to 450°F.
2. Combine the brussel sprouts, onion, red potatoes, thyme, salt, pepper, and olive oil together in a bowl, tossing to coat.
3. Place on a parchment paper, non stick foil, or silpat covered baking sheet.
4. Bake for 20-25 minutes, until roasted.
5. Meanwhile, cook the pasta according to packaged instructions, saving 1/4 cup of the pasta water.
6. Remove the thyme sprigs from the vegetables.
7. Mix the pasta, 1/4 cup of the pasta water, parmesan cheese and vegetables together in a bowl. Tossing to mix.
8. Serve warm.