Whole Wheat Cacio e Pepe with Roasted Vegetables
I love pasta as an easy lunch or dinner idea. There are so many different things you can do with it: add different sauces, mix in various veggies, try different pasta shapes, etc. This Whole Wheat Cacio e Pepe was something new I wanted to try - and I was super happy with how it turned out.
Servings 4
Ingredients
- 1 head broccoli
- 3-4 medium carrots
- 1 lb Brussels sprouts
- 4 tablespoons olive oil divided
- 1 lb whole wheat pasta any shape
- 3 teaspoons ground black pepper
- 1/4 cup grated Parmesan cheese
- Salt & pepper to taste for veggies
Instructions
- Preheat oven to 400 F.
- Roughly chop broccoli. Peel carrots and slice. Trim end from Brussels sprouts and slice in half.
- Drizzle veggies with 2 tablespoons of olive oil, salt and pepper. Roast in preheated oven for 30-35 minutes, until soft and lightly browned.
- While veggies are roasted, boil water and cook pasta per package directions.
- While pasta is cooking, prepare sauce. Add remaining 2 tablespoons of olive oil to a large pan over medium high heat. Add the 3 teaspoons of black pepper and stir. Add a few spoonfuls of liquid from boiling pasta.
- When pasta is done cooking, add to pan with sauce, adding some of the liquid with it. Mix in roasted veggies and top with grated parmesan.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.