Ziti with Skillet-Roasted Root Vegetables

Ingredients for Ziti with Skillet-Roasted Root Vegetables

• 2 tablespoons olive oil

• 600ml coarsely chopped red onion

• 325g 1/2-inch pieces peeled parsnips

• 475ml 1/2-inch pieces peeled redskinned sweet potatoes (yams)

• 2 cups 1/2-inch pieces peeled golden beets, greens coarsely chopped and reserved

• 1 tablespoon chopped fresh rosemary

• 400ml (about) vegetable broth, divided

• 450g ziti or other tubular pasta

• 2 tablespoons (1/4 stick) butter

• 350g grated Parmesan cheese, divided

How to make Ziti with Skillet-Roasted Root Vegetables

Heat oil in large nonstick skillet over high heat. Add onion and all vegetables except beet greens; sauté until vegetables begin to soften and brown, 8 to 9 minutes. Add rosemary; stir 1 minute. Add 240ml broth; bring to boil. Reduce heat to medium; sprinkle with salt and pepper. Cover skillet and cook until vegetables are tender, stirring occasionally, 15 to 18 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot.

Stir beet greens and butter into vegetables; add to pasta. Stir in 240ml Parmesan and more vegetable broth by 80ml fuls to moisten. Season with salt and pepper. Serve with remaining Parmesan.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.