1. Preheat the oven to 450 F.
2. Line two cookie sheets with foil. Spray lined cookie sheets with nonstick cooking spray.
3. Add cauliflower florets, cubed butternut squash, chopped red onion, extra virgin olive oil, minced garlic, chopped sage, and fresh ground black pepper to large bowl.
4. Toss to coat vegetables.
5. Spread vegetables evenly onto cookie sheets.
6. Roast vegetables 30 minutes or until tender.
7. Bring large saucepan or stockpot filled with salted water to boil.
8. Cook pasta per package instructions. Reserve 1 cup cooking water as pasta finishes cooking.
9. Stir baby spinach into water before draining pasta in colander.
10. Return pasta to pot.
11. Add vegetables, grated fresh Parmesan and cooking water to pasta.
12. Stir to combine and serve. |
