Root Vegetable Pasta
Servings
4Serving size
2 ounces pasta with sauceThis recipe can be multiplied or divided by 2. Makes great leftovers.
Ingredients
| 2 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 medium White onions (diced) |
| 8 ounces Carrots, raw (peeled and cut into small dice) |
| 8 ounces Parsnips, raw (peeled and cut into small dice) |
| 1 cup slices Radishes, raw (cut into small dice) |
| 2 15-ounce can No salt added diced tomatoes |
| 2 cup Water |
| 1 tsp., leaves Dried oregano |
| 1 tsp., leaves Dried thyme |
| 1/4 tsp., ground Dried tarragon |
| 1 tsp. Dried marjoram |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 3 quart Water |
| 8 ounce Whole Wheat Penne (or gluten-free pasta) |
| 4 ounce Fresh mozzarella (small dice) |
| 2 ounce Parmesan cheese (grated) |
Instructions
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.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
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.