Penne with roasted cauliflower and feta
24 oz, florets, cut into 1 1/2-inch pieces, 2 (12-ounce) bags
Uncooked red onion(s)
1 medium, sliced
2 medium clove(s), minced
2 tsp, minced, plus additional for garnish
Uncooked whole wheat penne
Reduced-fat feta cheese
½ cup(s), crumbled
Extra virgin olive oil
Fresh mint leaves
2 Tbsp, chopped
- 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