1 large sweet potato, peeled and cut into 1 inch cubes
3–4 c small cauliflower florets
Freshly cracked pepper
1 c grated parmesan
8 oz jumbo pasta shells, cooked per instructions on package
A few handfuls fresh arugula
Preheat the oven to 475 and line large baking sheet with parchment paper.
Toss sweet potato and cauliflower with 3-4 T of olive oil and generously season with salt and pepper; Spread onto parchment paper in an even layer.
Roast for 20-25 minutes, tossing halfway, until sweet potatoes are fork tender and nicely roasted.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cook until al dente. Drain the pasta and drizzle with olive oil to keep from sticking together.
Toss roasted vegetables with shells, another 3-4 T of olive oil, parmesan, and freshly cracked pepper. Toss to combine.