Roasted Vegetable Pasta

This one takes a bit longer to make but it is soooooooooo worth it! It is light, healthy, and filling.

3 large red peppers, chopped
4 garlic cloves, peeled
2 tablespoons olive oil (you can cut this in half and use only 1/2 tbsp on each pan)
1/2 tsp salt
1 large head cauliflower, chopped
12 oz of any small pasta you like (I used whole wheat spiral pasta. I encourage whole-wheat!! But you can pick the noodle type ex. cavatelli or bow tie etc)
1 tbsp conrstarch
14 1/2 oz of your favorite vegetable broth (preferably organic. I used my homemade chicken broth and it turned out yummy.)
1/2 cup cold water
1/3 cup loosely pack fresh parsley leaves, chopped
3 tbsp grated Parmesan (calls for fresh but I bought mine already grated)
1/4 tsp ground red pepper (cayenne)
1/8 tsp dried thyme
4 ounces ricotta salata cheese, crumbled (I couldn't find any of this so I used crumbled feta for the same result. I also shaved on some Asiago since I had some in my fridge. The kids loved the feta)

Preheat oven to 450. In baking pan, toss 1 tbsp oil and 1/4 tsp salt with red peppers and garlic. In another pan toss cauliflower with remaining oil and salt.

Place pans on 2 oven racks. Roast vegetables until browned aprx 30 minutes. Rotate pans and stir halfway through (15 mins). Remove vegetables and set oven to 400.

Meanwhile, in large saucepot, cook pasta as directed.

In 2-qt saucepan, with wire whisk, mix cornstarch with broth and water until blended; heat to boiling over medium-high heat. Boil 1 minute.

Combine vegetables, parsley, Parmesean, ground red pepper and thyme with broth mixture. Drain noodles and add to mixture.

Transfer mixture to deep 2 1/2-quart baking pan or casserole dish. Bake 15 mins.

Remove from oven and top with cheese. Bake until hot, about 5 min longer.