A beautiful and healthy garden fresh dinner, this Meatless Monday Pesto Pasta with Roasted Root Veggies recipe makes great use of parsnips, rutabaga, and turnips by seasoning them with Italian flavors and roasting them in the oven. Tossed with basil pesto, roasted red bell pepper and parmesan cheese.
- 8 ounces parsnip, (about 3) peeled and diced
- 1 rutabaga, peeled and diced
- 2 turnips, peeled and diced
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces (1/2 a standard size box) of penne pasta
- 3 tablespoons basil pesto
- 1/2 cup roasted red bell pepper, chopped
- 2 tablespoons chopped fresh Italian parsley
- 1/2 cup grated parmesan cheese to garnish
- Heat your oven to 400 degrees F.
- Toss the parsnip, turnip, and rutabaga in olive oil, Italian seasoning and salt until evenly coated. Spread out on a rimmed baking sheet in a single layer. Roast in the oven for about 30-40 minutes, stirring halfway through, until soft and golden browned on a side or two.
- While the veggies are roasting, cook the pasta to al dente, according to the package directions and drain.
- Place pasta in a large mixing bowl with chopped bell pepper and the root veggies when they’re done roasting. Add pesto and toss to evenly coat. Garnish servings with a pinch of chopped parsley and parmesan.
Dice the peeled root veggies with a food processor if possible. Rutabaga is a solid root veggie, and will require a little muscle to power through with a knife.
- Category: Dinner
- Cuisine: Italian
- Serving Size: 1 cup
- Calories: 257
- Sugar: 6.9 g
- Sodium: 629 mg
- Fat: 8.9 g
- Saturated Fat: 4.4 g
- Carbohydrates: 30.5 g
- Fiber: 3.7 g
- Protein: 13.5 g
- Cholesterol: 42 mg