Pasta with Roasted Winter Vegetables

Last night we went to Hen House, the grocery store with the most orgasmic produce section in existence, and bought spinach and leeks and garlic and shallots (they sell individual shallots! out of a barrel! all the other stores sell them in little pre-made sacks and half of them are moldy already. oh my god I love Hen House) and a JAR OF ARBORIO RICE! not a tiny box! and a box of polenta! and hooray for Hen House.

Tonight I made rigatoni with roasted vegetables. It was really really easy, chopping took more time than anything, as far as actual effort. Although it was kind of... uninteresting. I think I'll keep the roasted vegetable recipe, cut out the rigatoni, and just use it as a side dish in the future.

Chop:
1 small eggplant into 3/4" chunks
2 small red potatoes (unpeeled) into 3/4" chunks
2 medium carrots, peeled, into thin diagonal slices
1 cup mushrooms into quarters
8 cloves garlic
1 large red onion into 1" chunks

Toss with:
1/4 cup olive oil
1/2 tsp dried rosemary
1/2 tsp dried thyme
copious salt and pepper

Bake at 400 degrees, tossing occasionally, for 45 minutes.

Chop:

1 crown broccoli

Add, bake another 10 minutes or until broccoli is crisp-tender. Sprinkle with plenty of Parmesan.