Roasted Vegetables with Rigatoni from Lighter, Quicker, Better: Cooking for the Way We Eat Today by

Ingredients

• 1 pint cherry tomatoes, stems removed
• 1 medium red onion, cut into 1-inch chunks
• 1 cup cubed (¾ inch) peeled potatoes
• 2 cups broccoli florets with tender stems (about 1-inch pieces)
• 3 garlic cloves, bruised
• ¼ cup extra virgin olive oil
• 1 cup quartered white button mushrooms
• 1 cup diagonally sliced (about ¼ inch) carrots
• 1 medium eggplant cut into ¾-inch cubes (about 3 cups)
• ¼ teaspoon dried thyme
• ¼ teaspoon dried oregano
• Salt
• Freshly ground black pepper
• ¼ teaspoon dried rosemary
• 1 pound rigatoni or other short pasta
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to taste