Ziti with Skillet-Roasted Root Vegetables
A hearty pasta dish featuring tender ziti tossed with a medley of roasted root vegetables including parsnips, sweet potatoes, and golden beets, finished with fresh rosemary and Parmesan cheese.
Ingredients
- •2 tablespoons olive oil
- •2½ cups red onion
- •2 cups parsnips
- •2 cups sweet potatoes
- •2 cups golden beets
- •1 tablespoon fresh rosemary
- •1⅔ cups vegetable broth
- •1 pound ziti
- •2 tablespoons butter
- •1½ cups Parmesan cheese
Cooking Instructions
- 1.
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.
28 min
- 2.
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.
12 min
- 3.
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.
5 min
