Rough days around these parts recently. Nothing truly troubling, but we're all feeling pretty beat down by a slew of first world problems. But at least we have hip shades to hide our eye-bags... and carbs to stave off our feelings!
Rigatoni with Roasted Veggies, Wilted Arugula, & Grainy Mustard
- 1 head of broccoli, florets removed and chopped
- 1 large shallot, thinly sliced
- 3 sweet red bell peppers; stems, veins, and seeds removed; thinly sliced
- 2 pints cherry tomatoes, halved
- 2 T olive oil
- 1 T garlic salt
- 4 T stone ground grainy mustard, such as Maille
- 5 oz baby arugula
- 1 lb rigatoni
- 1 cup freshly grated Parmesan + more for passing
Preheat oven to 450 degrees.
Toss shallot, broccoli, peppers, and tomatoes with olive oil and garlic salt. Roast for 30-40 minutes in two baking dishes or cookie sheets, stopping to flip once, until veggies begin to blister and tomatoes are beginning to break down. Removed from oven and, in a large mixing bowl, toss with mustard and arugula until the greens begin to wilt.
Meanwhile, bring a heavily salted pot of water to boil. Cook pasta al dente according to box instructions and drain, reserving 1/4th cup of pasta water. You want to time the pasta and the veggies to be finished around the same time.
Return pasta to the pot along with veggie mixture. Stir in Parmesan, adding in a bit of the reserved pasta water to meld things together. Serve immediately topped with more grated Parmesan.