Lunch: Pasta with Roasted Cauliflower and Red Onions

Recipe by Woman's Day Kitchen This flavorful mix of roasted cauliflower, red onion, sage and golden raisins turns plain-old pasta into a hearty main dish. It can also be served as a side with a steak or lamb entrée.

Ingredients

1 small head cauliflower (about 1 1 ⁄2 lb)
1 red onion
1/3 c. fresh sage
2 tbsp. olive oil
Kosher salt and pepper
1/2 c. golden raisins
12 oz. whole-grain penne (such as Barilla Plus)
1/4 c. grated Parmesan

Instructions

Heat oven to 425 ºF. On a rimmed baking sheet, toss the cauliflower, onion, sage, oil, and 1/4 tsp each salt and pepper; roast for 15 minutes. Add the raisins and toss to incorporate. Continue roasting until the vegetables are golden brown and tender, 8 to 10 minutes more.
Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.
Add the vegetable mixture and Parmesan to the pasta and toss to combine. Serve with additional Parmesan, if desired.

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