Lunch: Rigatoni with Roasted Broccoli and Red Onions

Recipe by Woman's Day Kitchen Who says eating healthy can't include bacon? This quick six-ingredient dish hits the mark, featuring a savory mix of rigatoni with roasted broccoli, garlic, red onion and bacon. A sprinkling of salty Parmesan brings it altog

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Rigatoni with Roasted Broccoli and Red Onions

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.

Ingredients

4 clove smashed
1 head broccoli
1 red onion
2 tbsp. olive oil
Kosher salt and pepper
4 slice bacon
12 oz. rigatoni
1/2 c. grated Parmesan (2 oz)

Instructions

Position racks to divide the oven in thirds. Heat oven to 425 °F. On a large rimmed baking sheet, toss the garlic, broccoli, onion, oil, and 1/4 tsp each salt and pepper and roast until golden brown and tender, 20 to 25 minutes.
Arrange the bacon on a second rimmed baking sheet and roast along with the vegetables until crisp, 12 to 15 minutes. Transfer to a paper towel–lined plate. Break into pieces when cool.
Meanwhile, cook the pasta according to package directions. Reserve 3/4 cup of the cooking water, drain the pasta and return it to the pot. Add 1/2 cup of the reserved cooking liquid, sprinkle with 1/4 cup Parmesan and toss to coat (add more cooking liquid if the pasta seems dry).
Add the roasted vegetable mixture and bacon to the pasta and toss to combine. Serve with the remaining Parmesan.

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