Friday, December 13, 2013

Penne with Winter Vegetables

I crave pastas when the weather gets cool outside, and now that it's downright cold, I want my pasta and I want it now! Here's a whole wheat pasta with a medley of vegetables that are easily available during the fall and winter months. The vegetables roast while the pasta cooks, then everything is tossed together at the last minute. Easy peasey!


1 cup cubed butternut or other winter squash
1/2 cup peeled and cubed sweet potato
1 large carrot, peeled and cubed
1 large parsnip, peeled and cubed
1/2 cup onion, chopped
1/2 tsp. minced garlic
2 tsp. chopped fresh sage, or 1/2 tsp. dried sage
1 tsp. olive oil
1-1/2 cups dried whole wheat penne
salt and pepper to taste
grated or shaved Parmesan cheese to sprinkle on top


Preheat oven to 400F. Combine squash, sweet potato, carrot, parsnip, onion, garlic, and sage in a large bowl. Toss with the olive oil. Spread the vegetables on a baking sheet and roast for 10 minutes. Stir and continue to roast for another 10 minutes.

Prepare the penne according to package directions. The penne and the vegetables will be done at about the same time. Drain the penne, then add the vegetables to the pot. Stir and season with salt and pepper as needed. Serve, topping each serving with a tablespoon of Parmesan cheese, if desired.

Stealthy Cooking Tip: Try this recipe on one of your meatless Mondays. Roasting vegetables brings out their sweet flavors. You'll find these vegetables tossed with some cheese and pasta will delight even the veteran meat eaters in your family.

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