pasta - roasted root veg

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* Exported from MasterCook *

 

Roasted Root Vegetable and Pasta Salad

 

Recipe By :Grey Poupon

Serving Size : 12 Preparation Time :0:00

Categories : Meatless Pasta

 

Amount Measure Ingredient -- Preparation Method

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8 large carrots -- peel, 1-inch pieces

2 large onions -- diced

4 parsnips -- peel, 1-inch chunks

6 cloves garlic -- crushed

2/3 cup olive oil -- divided

1/2 cup Dijon Mustard

1/2 cup white balsamic vinegar

1/3 cup chopped fresh parsley

1/4 cup chopped fresh chives

1 pound penne pasta -- cooked

Salt and pepper -- to taste

 

1. Mix carrots, onion, parsnips, garlic and 1/3 cup oil in large bowl; spread on

15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 450°F for 35 to 40 minutes or until

golden brown, stirring occasionally.

 

2. Whisk together mustard, vinegar, remaining oil, parsley and chives until

blended.

 

3. Mix pasta and vegetable mixture in large bowl; add mustard mixture, tossing

gently to coat. Season with salt and pepper to taste. Serve warm.

 

 

Source:

" Nabisco http://www.nabiscorecipes.com/ "

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Per Serving (excluding unknown items): 338 Calories; 13g Fat (33.7% calories

from fat); 7g Protein; 50g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

151mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : The intense flavor of roasted winter vegetables makes a great pasta

salad.

 

Nutr. Assoc. : 0 0 0 0 0 0 2140 0 0 0 0

 

 

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