Pasta With Roasted Vegetables

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
Uploaded by: David Leite


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Ingredients for 4 servings

Large pinch saffron threads

3 tablespoons coarse sea salt or kosher salt, plus additional to taste

1 small (about 1 pound or 4 to 5 cups florets) cauliflower, or 1/2 large one, separated into florets

2 medium red onions, peeled and cut into 1-inch-thick wedges

2 medium carrots, peeled and sliced on the diagonal into 1-inch pieces

2 small butternut squash, delicata squash, or sweet potatoes, halved lengthwise, seeded, peeled, and cut into half moons 1/4 to 1/2 inch thick (about 2 cups)

1 (15-ounce) can chickpeas, drained

2 pints cherry tomatoes, halved

3/4 cup dry white wine

1/2 cup extra-virgin olive oil

4 garlic cloves, thinly sliced

2 to 3 teaspoons ground cumin or cumin seeds, toasted and ground

1/2 teaspoon crushed red pepper flakes

3 sprigs fresh thyme (optional)

1/2 pound penne or rigatoni pasta

Freshly ground black pepper, to taste

1/2 cup freshly grated Parmesan cheese

1/4 cup chopped fresh flat-leaf parsley (optional)

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