4 cups cauliflower florets (1 head)
4 cups 1-in.-cubed butternut squash *I use a sweet potatoes instead:)
1 red onion, coarsely chopped
2 medium red peppers, coarsely chopped
2 Tbsp olive oil
1 Tbsp each minced garlic and chopped fresh sage
1/4 tsp pepper
1 box (16 oz) pasta *I recommend Campanelle shaped pasta.
1 bag (9 oz) baby spinach
1/4 cup grated Parmesan
Adjust oven racks to divide oven into thirds. Heat oven to 450ºF. Line 2 rimmed baking sheet with foil; coat with nonstick cooking spray.
Bring a large pot of lightly salted water to boil.
Toss cauliflower, squash, red onion and red peppers with oil, garlic, sage and pepper. Divide vegetables onto the baking sheets. Roast 30 minutes, switching position of pans once, until vegetables are tender.
Meanwhile, cook pasta in boiling water as package directs, reserving 1 cup pasta cooking water. Stir spinach into pot before draining pasta. Return pasta to pot. Toss with vegetables, Parmesan and reserved cooking water.
Using the last cup of pasta water is genius!
