Roasted Cauliflower Pasta

Roasting the cauliflower and zucchini before combining them with seasonings and pasta, brings out a depth of flavor you will enjoy!

Serves 5-6.

Ingredients:

• 1 lb elbow macaroni or other small pasta
• 1 large cauliflower
• 1 medium zucchini
• 4 Tbsp olive oil (divided use)
• 1/2 tsp kosher salt
• 4 cloves garlic, crushed
• 1/4 c grated Parmesan cheese
• 1 Tbsp lemon juice
• 1/4 tsp pepper (or to taste)

Directions:

1. Preheat oven to 425 degrees F.
2. Cut cauliflower into small florets. Cut zucchini into bite-sized pieces.
3. Place both on large baking sheet. Add 2 tablespoons of the olive oil and all of the kosher salt. Toss well to coat everything. Roast 25 minutes or until crisp tender and browned on bottom.
4. While roasting the veggies, cook pasta according to package direction for al dente. Drain and, while still hot, add crushed garlic. Stir well.
5. Add in the remaining 2 tablespoons olive oil, the roasted vegetables, Parmesan cheese, lemon juice, and pepper. Mix well.
6. Serve hot with sliced lemons.