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1
Preheat oven to 400 degrees F. Cut cauliflower into florets and put in a single layer with the broccoli in an oven-proof 13x9-inch baking dish.
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2
Toss in the garlic.
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3
Drizzle the veggies with olive oil, about 1-2 tablespoons.
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4
Sprinkle with salt and pepper.
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5
Place veggies in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown.
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6
Test with a fork for desired doneness.
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7
Fork tines should be able to easily pierce the cauliflower.
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8
While veggies roast, place pine nuts on a small tray, and place in the oven for about 5 minutes until they are golden and toasted.
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9
Keep an eye on them to avoid burning.
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10
When they are done, remove from the oven and set aside.
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11
Meanwhile, place red wine in a medium pot, and add a pinch of salt and enough water to fill the pot.
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12
Bring to a boil.
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13
Add pasta, and cook until al dente, according to package directions.
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14
When pasta is done, drain, reserving 1 cup of the cooking liquid.
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15
Do not rinse pasta.
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16
Place reserved cooking liquid back in pan, and bring back to boiling.
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17
Cook, reducing liquid by about half, and then remove from heat.
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18
Add cooked pasta back in, and toss to coat.
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19
Gently mix in the roasted veggies.
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20
Top with toasted pine nuts and Parmesan cheese.
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21
Serve immediately.
