Preheat oven to 400 degrees. Toss broccoli and cauliflower with a few splashes of olive oil, salt and pepper, and roast for about 30 minutes, tossing halfway through.

Meanwhile, cook your pasta in a large pot of boiling water, and start your onions. Heat a few splashes of olive oil in a large skillet, and saute the onions until transluscent. Turn the heat down a bit, season the onions with salt and pepper, and continue to cook until they are lightly caramelized, another twenty minutes or so.

While your pasta cooks, place the cranberries in a bowl and add about a half cup of the pasta water to plump them up a bit while you continue to assemble the meal.

When the pasta is al dente, remove another half cup or so of the pasta water to add back to the dish, before you drain it. Drain the pasta, put it back in the pot on the stove, and add the roasted broccoli, cauliflower, onions, cranberries, walnuts, parmesan, and some salt and pepper to taste. Moisten with the additional pasta water, a good drizzle of olive oil, and a few splashes of balsamic vinegar. Toss to combine, while the heat of the stove melts the cheese and melds the flavors.

Place the washed spinach on your serving platter, and top with the hot pasta. Garnish with additional cranberries, walnuts, and parmesan, and enjoy!

Hayl1086

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Source: Roasted Broccoli & Walnut Pasta

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