Description
A hearty and healthy Winter Vegetable Pasta featuring roasted root vegetables, tossed with pasta and a light olive oil and garlic sauce. It’s a comforting vegetarian meal perfect for cold days.
Ingredients
- 1 sweet potato, peeled and diced
- 1 parsnip, peeled and diced
- 2 carrots, peeled and sliced
- 1 red onion, cut into chunks
- 1 small head of broccoli, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 pound pasta (such as penne or rotini)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- Freshly grated Parmesan cheese for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place sweet potato, parsnip, carrots, red onion, and broccoli on a baking sheet.
- Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, and Italian seasoning. Toss to coat.
- Roast vegetables for 25-30 minutes, turning halfway through, until tender and lightly caramelized.
- Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant.
- Add the roasted vegetables and cooked pasta to the skillet. Toss to combine and heat through.
- Serve warm with freshly grated Parmesan cheese if desired.
Notes
- You can swap or add other winter vegetables like Brussels sprouts or butternut squash.
- Use whole wheat or gluten-free pasta to suit dietary preferences.
- For extra protein, add chickpeas or white beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg
