Red Wine Pasta with Roasted Cauliflower and Broccoli

Red wine and pasta are a classic combination. Pasta cooked in red wine? Not so classic. But, maybe it should be. Red Wine Pasta with Roasted Cauliflower and Broccoli

I’m not generally a huge fan of red wine. So, when I decided to do this dish it was because I thought it would be really pretty. And, it is. But, to my surprise, it’s also really tasty. I guess the bite of the red wine is all cooked out. I know that most all of the alcohol is cooked out. And, what’s left is a delicious lightly sweet pasta.

The roasted cauliflower could be a dish on its own. So good, with its deep fresh flavors. I love the color contrast of the white cauliflower with golden tips against the red wine pasta. The broccoli adds a nice slight bitter crunch to the dish. And, the Parmesan lends it’s nice nutty saltiness, rounding everything out.

This would be wonderful with some sautéed mushrooms added to it. Or, how about some wilted spinach? yum. Goat cheese crumbled on top would also be lovely. I was going to make some tofu marinated in red wine sauce, but I didn’t quite get around to it. I mean, I just kept taking nibbles from the pot.

I also think this would be a perfect dish for a dinner party or for the holidays. Easy. Tasty. Pretty.

I love the way veggies look; they’re so simple and beautiful.

Red Wine Pasta with Roasted Cauliflower and Broccoli Recipe

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Red Wine Pasta with Roasted Cauliflower and Broccoli

Servings 4

Author Debi

Ingredients

• 1 head of cauliflower
• 1 cup broccoli florets
• 2 cloves of garlic peeled and finely chopped
• Olive oil
• Salt and freshly ground black pepper
• ½ bottle of good red wine
• 8 ounces thin spaghetti or angel hair pasta
• ¼ cup pine nuts
• ¼ cup shredded Parmesan cheese

Instructions

1. Preheat oven to 400° F. Cut cauliflower into florets and put in a single layer with the broccoli in an oven-proof 13x9-inch baking dish. Toss in the garlic. Drizzle the veggies with olive oil, about 1-2 tablespoons. Sprinkle with salt and pepper.
2. Place veggies in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower.
3. While veggies roast, place pine nuts on a small tray, and place in the oven for about 5 minutes until they are golden and toasted. Keep an eye on them to avoid burning.
4. Meanwhile, place red wine in a medium pot, and add a pinch of salt and enough water to fill the pot. Bring to a boil. Add pasta, and cook until al dente, according to package directions. When pasta is done, drain, reserving 1 cup of cooking liquid. Do not rinse pasta.
5. Place reserved cooking liquid back in pan, and bring back to boiling. Cook, reducing liquid by about half, and remove from heat. Add cooked pasta back in, and toss to coat. Gently mix in the roasted veggies. Top with toasted pine nuts and Parmesan cheese. Serve immediately.