Penne with Roasted Cauliflower, Ricotta and Parmesan

• 10 cups small cauliflower florets
• 1 red onion, cut crosswise in half, then lengthwise into thin wedges
• 5 cloves garlic, quartered
• 1/4 cup Kraft Zesty Italian Dressing
• 3 cups fibre-enriched white penne pasta, uncooked
• 1 cup light ricotta cheese
• 1/3 cup Kraft 100% Parmesan Aged Grated Cheese
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped walnuts, toasted

1. Heat oven to 450F.
2. Toss cauliflower, onions and garlic with dressing until evenly coated; spread onto 2 parchment-covered rimmed baking sheets.
3. Bake 30 min.
4. or until vegetables are tender, stirring after 15 min.
5. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
6. Drain pasta, reserving 1/2 cup cooking water.
7. Return cooking water to saucepan.
8. Stir in ricotta until blended.
9. Add Parmesan, parsley, nuts, pasta and roasted vegetables; mix lightly.

cauliflower, red onion, garlic, italian dressing, fibreenriched, light ricotta cheese, cheese, parsley, walnuts

Taken from www.kraftrecipes.com/recipes/penne-roasted-cauliflower-ricotta-parmesan-176433.aspx (may not work)