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–+ servings

Orecchiette with Roasted Root Vegetables

Orecchiette pasta with roasted carrots, parsnips, and beets in a garlic butter sauce.
prep_time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main course (Entrée)
Cuisine Italian
Servings 4 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

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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