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.
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.
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.
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.
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.
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