I love recipes that come together easily. This one is a true gem. I found it in the new seasonal WW cookbook.
This is simple, quick, and delicious. Best of all? Suuuuuuper easy to double or stretch for leftovers. Obviously substitute GF pasta if you need it – I like the brown rice penne from Trader Joe’s. And if you need this recipe to be DF too, feel free to omit the feta. Both my boys eat it without the feta and like it anyway.
2 (12 oz) bags frozen cauliflower (or one bag cauliflower and one broccoli!)
1 red onion, sliced
3/4 tsp salt
1/4 tsp black pepper
2 garlic cloves, minced (or 1 tsp minced garlic)
2 tsp oregano
6 oz whole wheat penne pasta (Sub for GF)
1/2 c crumbled reduced fat feta cheese (omit if DF. use regular feta and tack on an extra point per serving if you hate processed foods.)
1 tsp extra virgin olive oil (Call me crazy – I just kinda drizzle a little. I know, I’m a WW rebel.)
chopped fresh mint for garnish (optional)
- Preheat oven to 450 degrees. Spray large rimmed baking sheet with nonstick spray. (Line that baking sheet with aluminum foil first if you need a quick & easy cleanup.)
- Spread veggies in single layer across baking sheet. Sprinkle with olive oil, salt, pepper, garlic, and oregano – roast until crisp-tender approx. 15-20 mins.
- Meanwhile, cook pasta according to package directions. Drain, return to pot.
- Add veggies and feta to pot, stir. Divide among four plates and sprinkle with additional oregano and fresh mint if you so desire.
5 SmartPoints per 2 cups. (Hallelujah. Praise ye the Lord!)