Roasted Root Vegetable Pasta Is a Cold-Weather Wonder

January 19, 2010

Over the weekend, when the cold, wet drizzle refused to let up, I developed an undeniable desire to load up on starchy, al dente pasta. I couldn't just ditch my resolve to eat only nutrient-rich, wholesome fare, so I came to a compromise by preparing a healthful pasta with root vegetables.

In addition to being full of protein, fiber, and more vitamins than I have room to list, this speedy recipe requires less than an hour from start to finish. The turnips, beets, and yams take advantage of the stovetop, rather than the oven, for timesaving yet tender results. Hoping to scout out a good-for-you comfort dish? You've come to the right place. Get the recipe when you read more.

Adapted from Bon Appétit

Rigatoni with Skillet-Roasted Root Vegetables

Ingredients

2 tablespoons olive oil
2 1/2 cups coarsely chopped red onion
2 cups 1/2-inch pieces peeled parsnips
2 cups 1/2-inch pieces peeled red-skinned sweet potatoes (yams)
2 cups 1/2-inch pieces peeled golden beets, greens coarsely chopped and reserved
1 tablespoon chopped fresh rosemary
1 2/3 cups (about) vegetable broth, divided
1 pound rigatoni or other tubular pasta
2 tablespoons (1/4 stick) butter
1 1/2 cups grated Pecorino or Parmesan cheese, divided

Directions

Heat oil in large nonstick skillet over high heat. Add onion and all vegetables except beet greens; sauté until vegetables begin to soften and brown, 8 to 9 minutes. Add rosemary; stir 1 minute. Add 1 cup broth; bring to boil. Reduce heat to medium; sprinkle with salt and pepper. Cover skillet and cook until vegetables are tender, stirring occasionally, 15 to 18 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot.
Stir beet greens and butter into vegetables; add to pasta. Stir in 1 cup Parmesan and more vegetable broth by 1/3 cupfuls to moisten. Season with salt and pepper. Serve with remaining Parmesan.

Makes 6 servings.