Penne with Roasted Cauliflower & Brussels SproutsPenne with Roasted Cauliflower & Brussels Sprouts
Penne with Roasted Cauliflower & Brussels Sprouts
Penne with Roasted Cauliflower & Brussels Sprouts
Logo
Recipe - Frankston #713
Penne with Roasted Cauliflower & Brussels Sprouts
0
Servings4
Cook Time30 Minutes
Calories369
Ingredients
1/2 head cauliflower, cored and broken into small florets
10 Brussels sprouts, cleaned and halved
1/2 medium red onion, thinly sliced
3 cloves garlic, peeled and sliced
1/2 tsp salt
1/4 tsp black pepper
3 Tbs olive oil
1 lb penne pasta
1/4 cup parmesan, grated
1/4 cup ProgressoTM Panko Crispy Bread Crumbs
2 Tbs fresh parsley, chopped
Directions
  1. Preheat oven to 425° F. Place cauliflower, Brussels sprouts, onion and garlic on a large rimmed baking sheet. Add salt and pepper. Drizzle with the oil. Roast until lightly browned and tender (about 20 minutes), stirring halfway through cooking time.
  2. Cook pasta according to package directions. Drain pasta, reserving 1/2 cup of pasta water. Return pasta to the pot with reserved pasta water. Add roasted vegetables, parmesan, breadcrumbs and parsley. Toss to combine before serving. 
Nutritional Information

Calories: 369, Fat: 15 g (3 g Saturated Fat), Cholesterol: 6 mg, Sodium: 351 mg, Carbohydrates: 48 g, Fiber: 4 g, Protein: 12 g.

0 minutes
Prep Time
30 minutes
Cook Time
4
Servings
369
Calories

Shop Ingredients

Makes 4 servings
1/2 head cauliflower, cored and broken into small florets
Not Available
10 Brussels sprouts, cleaned and halved
Not Available
1/2 medium red onion, thinly sliced
Not Available
3 cloves garlic, peeled and sliced
Not Available
1/2 tsp salt
Not Available
1/4 tsp black pepper
Not Available
3 Tbs olive oil
Not Available
1 lb penne pasta
Not Available
1/4 cup parmesan, grated
Not Available
1/4 cup ProgressoTM Panko Crispy Bread Crumbs
Not Available
2 Tbs fresh parsley, chopped
Not Available

Nutritional Information

Calories: 369, Fat: 15 g (3 g Saturated Fat), Cholesterol: 6 mg, Sodium: 351 mg, Carbohydrates: 48 g, Fiber: 4 g, Protein: 12 g.

Directions

  1. Preheat oven to 425° F. Place cauliflower, Brussels sprouts, onion and garlic on a large rimmed baking sheet. Add salt and pepper. Drizzle with the oil. Roast until lightly browned and tender (about 20 minutes), stirring halfway through cooking time.
  2. Cook pasta according to package directions. Drain pasta, reserving 1/2 cup of pasta water. Return pasta to the pot with reserved pasta water. Add roasted vegetables, parmesan, breadcrumbs and parsley. Toss to combine before serving.