Whole Grain Penne with Roasted Vegetables & Parmesan

Tip: Cut vegetables the same size for uniform baking.

Ingredients:

• 8 oz parsnips, peeled and cut into 1” pieces
  
  


• 8 oz rutabaga, peeled and cut into 1” pieces
  
  


• 8 oz turnips, peeled and cut into 1” pieces
  
  


• 2 tsp olive oil
  
  


• 1 tsp Italian seasoning
  
  


• ½ tsp salt
  
  


• 8 oz whole grain penne or fusilli pasta
  
  


• 2 tbsp homemade or bottled pesto sauce*
  
  


• ½ cop finely chopped roasted red bell pepper
  
  


• 2 tbsp grated Parmesan cheese
  
  


• 2 tbsp chopped fresh Italian parsley
  
  

Preparation:

• Preheat oven 400 F.
  
  


• Place parsnips, rutabaga, and turnips on 15”*10” baking sheet. Drizzle with oil and sprinkle with Italian seasoning, salt, and black pepper to taste. Toss well and distribute pieces evenly over pan.
  
  


• Roast vegetables 30 minutes, or until tender and evenly browned, stirring or shaking every 15 minutes. Taste and adjust seasoning if needed.
  
  


• Prepare pasta according to package directions, without adding fat or salt. Drain and toss with pesto.
  
  


• Add roasted bell pepper and vegetables to pasta. Divide among bowls and garnish with cheese and parsley. Serve hot or at room temperature.
  
  


• Note: Bottled pesto is slightly heiger in calories and fat than homemade.
  
  

Make 4(2 cups) Servings:

Weight Loss Recipes Amount per Serving: 150 Calories, 6 g Protein, 30 g carbohydrates, 6 g Fiber, 3 g fat, < 1 g saturated fat, 0 mg cholesterol, 230 mg sodium