Ziti with Skillet-Roasted Root Vegetables

Ziti with Skillet-Roasted Root Vegetables
Photo by Misha Gravenor

Ingredients

  • 1 tablespoon fresh rosemary
  • 1 2/3 cups vegetable stock or broth
  • 2 tablespoons (1/4 stick) butter
  • 1 pound ziti or other tubular pasta
  • 2 cups parsnips
  • 2 cups redskinned sweet potatoes (yams)
  • 2 cups golden beets
  • + 3 more ingredients
    • 2 tablespoons olive oil
    • 1 ½ cups grated Parmesan cheese
    • 2 ½ cups red onion

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 an...

View full recipe at Epicurious

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