Rigatoni with Roasted Broccoli and Red Onions

• 4 clove smashed
• 1 head broccoli
• 1 red onion
• 2 tbsp. olive oil
• Kosher salt and pepper
• 4 slice bacon
• 12 oz. rigatoni
• 1/2 c. grated Parmesan (2 oz)

1. Position racks to divide the oven in thirds.
2. Heat oven to 425F.
3. On a large rimmed baking sheet, toss the garlic, broccoli, onion, oil, and 1/4 tsp each salt and pepper and roast until golden brown and tender, 20 to 25 minutes.
4. Arrange the bacon on a second rimmed baking sheet and roast along with the vegetables until crisp, 12 to 15 minutes.
5. Transfer to a paper towellined plate.
6. Break into pieces when cool.
7. Meanwhile, cook the pasta according to package directions.
8. Reserve 3/4 cup of the cooking water, drain the pasta and return it to the pot.
9. Add 1/2 cup of the reserved cooking liquid, sprinkle with 1/4 cup Parmesan and toss to coat (add more cooking liquid if the pasta seems dry).
10. Add the roasted vegetable mixture and bacon to the pasta and toss to combine.
11. Serve with the remaining Parmesan.

clove smashed, broccoli, red onion, olive oil, kosher salt, bacon, rigatoni, parmesan

Taken from www.delish.com/recipefinder/rigatoni-with-roasted-broccoli-and-red-onions-recipe (may not work)