Pasta with Roasted Cauliflower and Red Onions

Ingredients

1 small head cauliflower (about 1 1⁄2 lb), cored and sliced 1⁄2-in. thick
1 red onion, cut into 1⁄2-in.-thick wedges
cup(s) fresh sage, roughly chopped
2 tablespoon(s) olive oil
Kosher salt and pepper
1/2 cup(s) golden raisins
12 ounce(s) whole-grain penne (such as Barilla Plus)
1/4 cup(s) (1 oz) grated Parmesan, plus more for serving


Directions

• Heat oven to 425ºF. 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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