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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday."
-Marcus Samuelsson

The refrigerator light goes on...

This is a quick, easy weeknight pasta with a few twists. The all veggie sauce has the savory taste of a meat sauce because of the umami from the parmesan but offers sweetness from the carrots and parsnips, tang from the tomato sauce and a slight bitterness from the radishes. A great balance.

 

 

Root Vegetable Pasta



Servings = 4 | Serving size =2 ounces pasta with sauce

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe can be divisible by 2.

Makes great leftovers.

2 tsp olive oil
2 cloves garlic (minced)
1 medium onion (diced)
8 ounces carrots (peeled and cut into small dice)
8 ounces parsnips (peeled and cut into small dice)
4 ounces radishes (cut into small dice)
2 15 ounce can no salt added diced tomatoes
2 cups water
1 tsp dried oregano
1 tsp dried thyme
1/4 tsp dried tarragon
1 tsp dried marjoram
1/4 tsp salt
fresh ground black pepper (to taste)
3 quarts water
8 ounces whole wheat or gluten free penne pasta
4 ounces fresh mozzarella (small dice)
2 ounces Parmigiano-Reggiano (grated)

Root Vegetable Pasta
Place the olive oil in a large skillet over medium heat.

Add the garlic and sauté for 2 minutes, then add the onions and continue cooking for about 4 minutes.

Add the carrots, parsnips, and radishes and cook for about 3 minutes, tossing frequently.

Add the tomatoes, 2 cups water, oregano, thyme, tarragon, marjoram, salt, and pepper, and stir well, then simmer for 20 minutes, stirring occasionally.

While the sauce is cooking, put the 3 quarts water in a large saucepan and bring to a boil. Add the pasta and cook about 12 minutes or until al dente (check the package directions).

When the pasta is done, drain well and add to the pan with the sauce. Toss well.

Add the mozzarella and parmesan and toss well.

Serve.

Nutrition Facts

Serving size = 2 ounces pasta with sauce

Servings = 4

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Amount Per Serving

Calories 498 Calories from Fat 113
  % Daily Value
Total Fat 12g 18%
    Saturated Fat 5g 23%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 28mg 9%
Sodium 532mg 22%
Total Carbohydrates 78g 30%
    Dietary Fiber 13g 47%
    Sugars 14g  
Protein 20g  
Vitamin A 35% Vitamin C 138%
Calcium 59% Iron 35%
Vitamin K 49 mcg Potassium 2126 mg
Magnesium 159 mg