Orecchiette with Roasted Root Vegetables

Name: Orecchiette with Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 12 oz orecchiette pasta; 1 tbsp salt (for pasta water); 2 carrots (peeled and cubed); 2 parsnips (peeled and cubed); 1 beet (peeled and cubed); 2 tbsp olive oil; 2 tbsp butter (melted); 0.5 tsp salt

Orecchiette pasta with roasted carrots, parsnips, and beets in a garlic butter sauce.

prep_time 15

Cook Time 30

Total Time 45

Course Appetizer, Main course (Entrée)

Cuisine Italian

Servings servings

Equipment

Large Pot
Baking Sheet

Ingredients

Pasta

12 oz orecchiette pasta
1 tbsp salt for pasta water

Vegetables

2 carrots peeled and cubed
2 parsnips peeled and cubed
1 beet peeled and cubed
2 tbsp olive oil
2 tbsp butter melted
0.5 tsp salt

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Instructions

Preheat oven to 400°F (200°C).
Toss carrots, parsnips, and beet with olive oil and salt. Roast on a baking sheet for 25 minutes.
Boil a large pot of water, add salt, and cook orecchiette according to package instructions until al dente. Drain and set aside.
Toss roasted vegetables with melted butter.
Combine orecchiette with vegetables and serve with grated Parmesan.

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Notes

Add rosemary for extra flavor. Use rainbow beets for a colorful dish.

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Keyword Fall, Orecchiette, Root Vegetables

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