Rigatoni with Roasted Broccoli

This is another quick and easy recipe. I'm doing a bit of cleaning this week and part of that is reading through magazines that I haven't gotten to yet. In this case, it was Women's Day from February. Good news is that I found this great recipe. We all love roasted broccoli and here it's roasted with red onion and garlic. Add some pasta and bacon, what more could you ask for? This could easily be made vegetarian by leaving out the bacon.

Rigatoni with Roasted Broccoli
serves 4

4 cloves garlic, smashed
1 head of broccoli, cut into small florets
1 red onion, cut into 1/2" thick wedges
2 Tbsp olive oil
4 slices bacon
8 oz. rigatoni
1/2 c grated Parmesan

Preheat oven to 425*. On a large rimmed baking sheet toss garlic, broccoli, onion, oil, and 1/2 tsp salt and pepper. Roast until golden brown and tender, 20 to 25 minutes. Arrange bacon on a second rimmed baking sheet, cook until crisp, about 12-15 minutes. Transfer to a paper towel lined plate and break into pieces when cool. Meanwhile, cook pasta per package directions. Reserve 3/4 cup cooking water; drain pasta and return it to the pot. Add 1/2 cup reserved water, sprinkle with 1/4 cup Parmesan, and toss to coat (add more reserved cooking water if pasta seems dry). Add roasted vegetables and bacon to pasta and toss to combine. Top with remaining Parmesan.