Roasted Veggie Pasta

• 1 pound Grape Tomatoes
• 1 whole Red Onion, Sliced Thin
• 5 cloves Garlic, Minced
• 1 teaspoon Crushed Red Pepper
• 1 teaspoon Dried Oregano
• 3 Tablespoons Olive Oil, Divided
• Salt And Pepper, to taste
• 4 cups Broccoli, Trimmed
• 1 pound Pasta, Any Small Shape
• 1 pound Fresh Spinach
• 1 cup Fresh Grated Parmesan
• 2 Tablespoons Balsamic Vinegar

1. Toss together the tomatoes, red onion, garlic, crushed red pepper, oregano, 2 tablespoons olive oil, salt and pepper and bake in a 450F oven for 45-ish minutes, until tomatoes start to cook down and shrivel up nicely.
2. In a second bowl, toss together the broccoli and remaining 1 tablespoon olive oil and add to the oven for the last 10-15 minutes until broccoli starts to brown.
3. Boil pasta, drain and place back in the pot.
4. Toss fresh spinach and cooked pasta together to wilt the spinach.
5. Add the roasted vegetables, cheese and vinegar.
6. Toss and serve.

grape tomatoes, red onion, garlic, red pepper, oregano, olive oil, salt, broccoli, pasta, fresh spinach, parmesan, balsamic vinegar

Taken from tastykitchen.com/recipes/main-courses/roasted-veggie-pasta/ (may not work)