Roasted Root Vegetable Pasta with Tomatoes
Serves: serves 4
  • 2 carrots, peeled and small diced
  • 2 parsnips, peeled and small diced
  • 5-6 small shallots, peeled and quartered
  • 1 quart grape tomatoes
  • 2 tbsp olive oil
  • salt and pepper
  • 1 15.5-oz can cannellini beans, drained and rinsed
  • ½ pound gemelli pasta
  1. Preheat oven to 400 degrees.
  2. Arrange the carrots, parsnips, shallots and grape tomatoes on a nonstick baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Add the cannellini beans and stir. Spread into an even layer. Roast for 25-30 minutes, stirring once or twice, until the vegetables are tender.
  3. Cook gemelli pasta according to package directions, reserving about 1 cup of the pasta water before draining.
  4. In a serving bowl. toss together the pasta and roasted vegetable mixture. Add the reserved water, a little at a time, to desired moistness.
  5. Taste and season, as needed, with salt and pepper.
  6. Enjoy!
Recipe by Maine Course at