Penne with Roasted Cauliflower and Feta
- Total Time
uncooked cauliflower24 oz, florets, cut into 1 1/2-inch pieces, 2 (12-ounce) bags
uncooked red onion(s)1 medium, sliced
table salt¾ tsp
black pepper¼ tsp
garlic clove(s)2 medium clove(s), minced
fresh oregano2 tsp, minced, plus additional for garnish
uncooked whole wheat penne6 oz
reduced-fat feta cheese½ cup(s), crumbled
extra virgin olive oil1 tsp
fresh mint leaves2 Tbsp, chopped
cooking spray3 spray(s)
- Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray.
- Place cauliflower and onion in prepared pan. Sprinkle with 1/4 teaspoon salt and the pepper and lightly spray with olive oil nonstick spray. Toss to coat and spread vegetables in single layer. Roast until crisp-tender, about 15 minutes. Stir in garlic and 2 teaspoons oregano. Spray again with nonstick spray and roast until vegetables are tender, about 5 minutes longer.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup pasta cooking water.
- Return pasta to same pot. Stir in cauliflower mixture, feta, oil, remaining 1/2 teaspoon salt, and enough of reserved cooking water to evenly moisten pasta and vegetables. Divide evenly among 4 plates and sprinkle with additional oregano and fresh mint, if using.
- Per serving: 2 cups