Pasta with Roasted Vegetables

I started realizing how much pasta my family eats when I noticed how many posts I have for it on here. It's cheap, it's fast, and it's good (insert joke), so we eat it a lot. For this recipe you can essentially use any veggies you want - just try to cut them to the same relative size so they cook evenly and pick ones with complimentary tastes.

1 pint grape tomatoes
4 garlic cloves, unpeeled
1 red onion, cut into eighths
1 head cauliflower, chopped
2 Tbsp olive oil
Salt and Pepper
8 ounces Penne pasta (or any other short pasta)
1/4 cup Parmesan cheese, shredded


Preheat oven to 425*. Place tomatoes, garlic, onions and cauliflower on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast 20-25 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.

Peel roasted garlic and mash with the flat side of your knife. Add to pasta pot, along with veggies, pasta water and Parmesan cheese. Cook over medium-high until sauce thickens, about 3 minutes. Enjoy!