Penne with Roasted Vegetables

Name: Penne with Roasted Vegetables
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 1 pkg (375 g) Catelli Tri-Colour Penne; 2 (500 mL) each cups Each chopped: peeled carrot, sweet potato and parsnip; 1 Onion, finely chopped; 3 Cloves garlic, thinly sliced; 1/4 (50 mL) cup Olive oil; 3 (45 mL) tbsp Chopped fresh oregano leaves; 1/2 (2 mL) each tsp salt and pepper; 1/4 (50 mL) cup Good quality balsamic vinegar; 1/2 (125 mL) each cup Coarsely shredded Parmesan cheese and chopped fresh parsley leaves

For a healthy dinner, try making our recipe for Penne with Roasted Vegetables for you and your entire family!

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Prep time

10 minutes

Cook time

50 minutes

Servings

4 servings

Ingredients

4 servings

1 pkg (375 g) Catelli Tri-Colour Penne

2 (500 mL) each cupsEach chopped: peeled carrot, sweet potato and parsnip

1Onion, finely chopped

3Cloves garlic, thinly sliced

1/4 (50 mL) cupOlive oil

3 (45 mL) tbspChopped fresh oregano leaves

1/2 (2 mL) each tspsalt and pepper

1/4 (50 mL) cupGood quality balsamic vinegar

1/2 (125 mL) each cupCoarsely shredded Parmesan cheese and chopped fresh parsley leaves

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat oven to 200°C (400°F). Toss carrot with sweet potato, parsnips, onion, garlic, olive oil, oregano, salt and pepper until combined. Spread in a roasting pan. Roast for 40 to 50 minutes or until tender and browned.

Step 2

Meanwhile, cook penne according to package directions. Remove and reserve 50 mL (1/4 cup) of the cooking water before draining.

Step 3

Drizzle vegetables with balsamic vinegar; stir to scrape up the browned bits in pan. Add penne, reserved water, cheese and parsley; toss to combine.