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Rigatoni with Roasted Broccoli and Red Onions

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Ingredients
  

  • 4 cloves garlic smashed
  • 1 large head broccoli cut into florets
  • 1 small red onion cut into small wedges
  • 2 tablespoons olive oil
  • 4 slices thick cut bacon
  • 2 1/2 cups uncooked rigatoni
  • 1/2 cup Parmesan cheese grated

Instructions
 

  • Arrange the oven racks so that they oven is divided into thirds.  Preheat oven to 425 degrees F.  On a large rimmed baking sheet, toss together garlic, broccoli, onion, oil, and season with salt and pepper.  Roast on the top rack in the preheated oven for 25 to 30 minutes.
  • Place the bacon on a another rimmed baking sheet.  Put the bacon on the lower rack after the veggies have roasted for about 5 minutes.  The bacon will cook 20 to 25 minutes, but check on it often after about 15 minutes so that it does not burn.
  • While the veggies and bacon are in the oven, cook the pasta according to the package directions.  Reserve 3/4 cup of the cooking liquid before draining.  Return the pasta to the pot, or put in a large serving bowl.  Add the Parmesan cheese and 1/2 cup of the reserved cooking liquid.  Stir well, and add more liquid if the pasta looks dry.
  • Add the veggies and bacon to the pasta.  Toss to combine, and serve.