Fall Pasta

(Serves 2)

1 pkg. cheese ravioli

2 cups broccoli florets

2 cups cauliflower florets

2 T olive oil

1 cup shaved brussel sprouts

2 T unsalted butter

1/4 cup pine nuts, toasted

Parmesan cheese

Salt and pepper

1. Preheat oven to 450.  

2. On a baking sheet, add broccoli and cauliflower florets.  Toss with olive oil and season with salt and pepper.  

3. Roast in oven for 20 minutes, shaking pan halfway to make sure everything is cooking evenly.  

4. In the meantime, prepare ravioli as directed on package (until al dente).  

5. While pasta is boiling, heat butter over medium heat in a medium skillet until it begins to brown.  Add brussel sprouts and sauté for about 10 minutes, until golden, seasoning with salt and pepper.  

6. Once pasta is cooked and drained, place back in pot.  

7. Add brussel sprouts, roasted broccoli and cauliflower, and toss with pine nuts and Parmesan cheese.