Directions
Prep your veggies while you wait for your water to boil to ensure this is an easy 20-minute meal.
Preheat oven to 375F. Line a baking sheet with foil.
Bring a large pot of water to a boil and salt like the sea. Boil the pasta to package directions to al dente. Reserve 1 cup of the cooking liquid, drain and return to pan.
Meanwhile, place all veggies in a bowl, toss with the oil, garlic, rosemary, salt and pepper until everything is coated. Spread out in an even layer on the baking sheet and roast for 12-15 minutes, or until the tomatoes burst slightly and the sprouts are tender.
When veggies are done, add back to pan with hot pasta, and add in the parmesan cheese and 1/2 cup of the cooking liquid and stir well to create a cheesy sauce. Add more liquid if it's still dry, or more parm if desired. Taste and adjust salt/pepper of needed. Serve with more parm on top.
Ingredients
1 pound small pasta (penne, rigatoni, etc.) I used orecchiette
1/2 pound tiny brussel sprouts, ends trimmed, large ones cut in half
1/2 pound green beans, ends trimmed and cut into 1" pieces
1/2 pint (roughly 1 1/2 cups) cherry tomatoes
1 tablespoon olive oil
1 large clove garlic (or 2 small), grated
1/2 tablespoon minced fresh rosemary
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup freshly grated parmesan cheese