Penne with Roasted Cauliflower, Ricotta and Parmesan

1. 1

   Heat oven to 450F.

2. 2

   Toss cauliflower, onions and garlic with dressing until evenly coated; spread onto 2 parchment-covered rimmed baking sheets.

3. 3

   Bake 30 min.

4. 4

   or until vegetables are tender, stirring after 15 min.

5. 5

   Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.

6. 6

   Drain pasta, reserving 1/2 cup cooking water.

7. 7

   Return cooking water to saucepan.

8. 8

   Stir in ricotta until blended.

9. 9

   Add Parmesan, parsley, nuts, pasta and roasted vegetables; mix lightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.