1 small cauliflower, chopped
2 medium red onions, peeled and cut into 1-inch-thick wedges
2 medium carrots, peeled and sliced into 1-inch pieces
2 small Delicata squash, halved lengthwise, seeded and cut into thin half-moons
1 pound large shrimp, peeled and deveined, tails left on
1 pint cherry tomatoes, halved
1/2 cup dry white wine
1/2 cup extra virgin olive oil
4 garlic cloves crushed
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper
3 sprigs fresh thyme
1/2 pound whole wheat penne pasta
1/2 cup chopped flat-leaf parsley
Coarse sea salt to taste
Freshly ground black pepper
Parmesan cheese for garnish
Set a large, rimmed baking pan on the middle shelf of the oven; preheat to 500 degrees F. Bring a large pot of water to a boil; add salt. Put cauliflower, onions, carrots, and squash in the pot; cover until water returns to a boil. Uncover; cook 2 minutes. With a slotted spoon, transfer vegetables to a colander. Reserve cooking water for later.
In a bowl, toss vegetables, shrimp, tomatoes, wine, oil, garlic, cumin, red pepper, and thyme. Transfer to the pan in the oven; roast 15 minutes, stirring midway, until veggies are tender and shrimp is cooked. Discard thyme. Return the pot of water to a boil. Add pasta and cook until al dente. Drain and transfer to a wide serving bowl. Toss pasta with veggie mixture; season with salt and pepper. Add cheese if desired.
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